SLOW COOKER CHILI

Years ago I never thought I would use a slow cooker.   I changed my mind several years ago after talking about recipes with some friends.  I bought a slow cooker and have used it for a variety of recipes.  It is a rather convenient way to cook if you are gone all day and want to come home to a meal already prepared and cooked.   It is also a good way to cook food that requires slow cooking and allows for the flavours to be slowly blended.  Certain meats cooked in a slow cooker are more tastier than regular cooking methods on the stove or in the oven.   Today I plan to cook several things and these recipes will be posted in due time.  One recipe already on the go is chili.   Using the slow cooker today will allow me to multi-task including laundry, watching two CFL games and cooking other recipes.  The picture I have taken is just at the start of the slow cooking process.  I used bison instead of beef in this recipe.  All of the ingredients have been added and in 7 hours the chili will be ready.  If you find there is too much liquid in the chili, add 1/3 cup of cornmeal during the last hour of cooking.

SLOW COOKER CHILI

INGREDIENTS

2 lbs lean beef or bison hamburger

1 onion chopped

2 stalks of celery chopped

1 green or red pepper chopped

1 large can of tomatoes or 6 to 8 frozen tomatoes

1 small can of tomato sauce

1 large can (19 oz) of red kidney beans

1 tbsp chili powder

1 tsp cumin

1 tsp oregano

1 tbsp brown sugar

1 chopped/minced garlic clove

salt and pepper to taste

DIRECTIONS

Brown hamburger meat in a frying pan.  Once browned, drain any excess liquid and add to the slow cooker pot.  Add all of the remaining ingredients to the slow cooker and cook on low heat for 7 to 8 hours.  Adjust seasonings to taste during the cooking process.