Chili is the perfect meal for this perfect time of year – Fall! I am definitely going to bust out a number of crock pot recipes in the next few months so beware. Don’t say I didn’t warn you! About chili, well I feel like I have had many chili recipes in my life. Those with red wine, those with lots of jalapeño, those with lots of chili powder and now this one…
This recipe had the perfect mixture of ingredients in it. It had an awesome kick from the green chiles, it had a nice sweetness from the cinnamon and it had a hearty flavor from the beer. Yup, instead of using wine, I used beer. Do you put beer in your chili? If not, next time make sure you don’t down the last beer of your seasonal 6-pack before adding some to your chili cooking crock pot. That’s what I did and it was the best decision I have made in a while, besides getting an awesome new pair of fall boots to walk around my house in with some skinny jeans.
What’s your favorite chili recipe?
Do you make it on the stove top or in the crock pot?
Please share your favorite fall recipe with me!
Crock Pot Chili
- 1 to 2 Tbsp olive oil
- 1 lb ground turkey meat
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 – 28 oz can diced tomatoes
- 1 – 15 oz can tomato sauce
- 1 – 15 oz can red kidney beans, rinsed/drained
- 1/2 – 4 oz can diced green chiles (use whole can if you like spicy)
- 1 cup vegetable (or chicken) broth
- 1/2 cup beer
- 2 Tbsp plus 1 tsp chili powder
- 1 tsp dried basil
- 1/4 tsp cinnamon
- sour cream
- shredded cheese
- cilantro as garnish
- In large skillet, cook ground turkey with olive oil, onion and minced garlic until meat is no longer pink.
- Transfer into crock pot and add all other ingredients.
- Stir well and cook on low for 6 to 8 hours (Cooked for 6 and simmered for 2 more).
- ENJOY with sour cream, cheese and cilantro!