It’s chili weather. I have two favorite chilis that I like making. The first is from a Betty Crocker slow cooker cookbook. The recipe is perfect. However, if you are not at home and forgot your recipe book, like I did, I stumbled on Jimmy Fallon’s slow cooker chili recipe. I liked it, but I wanted to switch some things about it and this is my second best chili recipe.
2 T. olive oil
2 lbs. ground beef
1 lb. ground turkey
course salt and fresh ground pepper
1 medium white onion
3 garlic cloves
1/4 c. chili powder
1 T. dried oregano
1 1/2 t. ground cumin
2 (28 oz.) cans diced tomatoes (I use the diced tomatoes that have either oregano, lime and/or cilantro)
1/3 c. chopped fresh cilantro, plus more for serving
2 (15 oz.) cans dark red kidney beans, rinsed and drained
1.Heat olive oil in a large skillet pan over medium heat. Brown ground beef (seasoned with salt and pepper), drain fat and add to Crock Pot set on low heat.
2.Brown ground turkey (seasoned with salt and pepper)in skillet, drain fat and add to Crock Pot with ground beef set on low heat.
3.Return skillet to heat, add onions and garlic, saute for about 5 minutes and add to Crock Pot.
4. Add chili powder, oregano, cumin, and cilantro to crock pot and mix with ground meat.
5. Add the diced tomatoes and mix with ground meat. Cook on low for 6 – 8 hours. During the remaining 30 minutes, add the kidney beans, stirring well to combine.
6. Serve with sour cream, shredded cheddar and more fresh cilantro.
Also great to serve with guacamole, check our Chipotle Guacamole Recipe.
Adapted from Jimmy Fallon via Martha Stewart