My slow cooker has changed my life over the last year. If you don't have one, I strongly suggest you treat yourself to one - just one click order this one and thank me later. Yes, mom, I'm speaking directly to you. The joy of a slow cooker is being able to leave the house during the day to work, go to the gym, run errands, or whatever without worrying. The newer models will switch to a "keep warm" setting after the programmed cooking time, so that dinner stays warm until you are ready. Most chili tastes so much better after being simmered for eight hours. Rather than eating unhealthy take out or frozen dinners loaded with sodium, the slow cooker allows us to eat real food on busy days. Hallelujah!
I think Josh will have to pick our chili as I have too many favorites to pick just one -
...and now this one!Slow Cooker Beef and Chorizo Chili
from Picky Palate
3 Tbsp extra virgin olive oil
1 large onion, finely chopped
1 pound lean ground beef
1 pound chorizo
2 cups chicken broth
2 (10 ounce) cans Rotel tomatoes, mild
3 (15 ounce) cans pinto beans, rinsed and drained
1 (6 ounce) can tomato paste
3 Tbsp chili powder
2 Tbsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Toppings: diced avocado, cilantro, tortilla chips, sour cream
Heat olive oil in a large dutch oven. Saute onion for 5 minutes, stirring often until softened. Add beef and chorizo, stirring and cooking until browned. Transfer to slow cooker. Add broth, tomatoes, tomato paste, chili powder, cumin, salt and pepper. Cook on high for 6-8 hours (or low for 2-5 hours).
Top bowls of chili with avocado, cilantro, tortilla chips, and sour cream if desired.