Last night we went over our neighbors house for the Sunday night games, dinner and a few beers… it was a nice relaxing day. JETS on at 4pm and they had a TD in the last few minutes to win the game against the Redskins and my 49ers closed out the Rams 26-0. As you probably know by now we are big on football and get-togethers’ with friends so it was a great Sunday to say the least, especially since now were in the holiday season!!!
Our neighbor has started to become known for his barbecue ribs so we were so happy when he invited us over for ribs and the games. I asked what he wanted us to bring over and he immediately told me he would love if I could make some chili. Umm, ok.
Normally for a Sunday football gathering I would bring my famous crispy chicken wings, chili bean dip or a simple spinach and artichoke dip but he wanted chili.
Now, I am always up for a challenge but I also know there are a ton of chili recipes out there and I really didn’t want to screw it up my first time for 8 guests, some of whom I had never met. Either way, it was my task and I was on it!
Sunday morning early rise to the grocery store, home to chop, dice and pour, threw everything in the slow cooker and the rest of the day was mine. Easy peasy lemon squeezy.
The chili had just the right kick to it and was loaded with meat and beans to fill a crowd, especially on a cold day. Everyone seemed to really enjoy it and it was a wonderful side dish to the fall-off-the-bone ribs we were chowing down on. Sunday football with ribs and chili… we were all right at home. This was so east to put together and the rest of the day I got to enjoy with friends which to me was my favorite part, as always.
Winter is upon us and each day starts to get darker and colder so this chili is just the fix’in you are going to need to warm and fill you up.
Slow Cooker Sunday Chili
Photos by A Healthy Jalapeño
Recipe adopted by Allrecipes
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
Cover, and cook 8 hours on Low.