Its a rare snowstorm at the Copper Table this weekend. We have a whopping four inches on the ground, which in this area we are woefully unprepared for whenever it happens. That means hunkering down with lots of books and more tea than one person should drink. Oh, and chili. Lots of Slow Cooker Chili. I just couldn’t resist going outside in it for a little while, in spite of the cold. Its always amazing to me the way snow can cling to any surface it touches, taking on the form of whatever is below it. Snow is almost magical that way. It can take a barren, leafless tree and turn it into something so beautiful you just can’t help but stare.
There is something peaceful about the quiet a snow day brings, a sort of hanging silence that permeates everything in its path, but in a good way. A blanket of white covered everything around me. The one snow plow in our town had yet to make it down our street, and I have a feeling they won’t be making it our way anytime soon. It was so quiet outside you could hear a pin drop. No cars on the roads, no birds chirping, it was as if we were the only people around. Bundling up and taking the family out for a good old fashioned snowball fight made me feel like a kid again.
Tips and Tricks for Slow Cooker Chili
I love slow cooker meals, I can throw everything in and forget about it until its time for dinner. Today however, I just hope the power doesn’t go out in this winter storm before the chili is ready. This particular one is very easy, and can be adjusted for your heat preferences quite easily, just add more jalapenos or switch them out for a hotter variety of chili, or try different types of chili powder for a change of pace in the flavor profile. If you have jalapeno powder available in your area, you could try that instead. Just be sure to add a little at a time to taste to avoid making it too spicy. If you want this fairly mild, you could chop up a poblano chili and add that as well. The possibilities are endless!
This recipe makes about eight servings, so its great to put together in the morning before leaving for work, and you may even have enough leftovers for dinner for at least one more night. As much as I love to cook, even I enjoy an evening off from it once in awhile. You know something? That is okay! We all deserve a little break wherever we can fit it in. Enjoy, and Happy Snow Day!
- 1 Tbsp olive oil
- 3 lbs. Ground Beef , I used 85/15
- 1 small yellow onion, chopped
- 2 large jalapenos, chopped with seeds removed
- 4 cloves garlic, chopped
- 3 tsp salt
- 2 tsp pepper
- 1 tbsp cumin, ground
- 2 tbsp chili powder
- 1 6oz can tomato paste
- 2 28oz cans crushed tomatoes
- Heat 1 tbsp of olive oil in a large dutch oven over medium high heat.
- Add 3 pounds of ground beef, and chop the onion while the meat begins to brown, and add the onion after it is chopped.
- Add the 4 cloves of garlic and 2 large jalapenos, and continue browning the meat and onion until meat is no longer pink, about 15-20 minutes.
- Drain the fat from the meat mixture and add to slow cooker. Add 3 tsp salt, 2 tsp pepper, 1 tbsp cumin, 2 tbsp chili powder, and 6 oz can of tomato paste. Mix well with a wooden spoon.
- Add 2 28oz cans of crushed tomatoes, and stir thoroughly. Place the lid on the slow cooker and cook on low for 8 hours, or on high for 4 hours.