Introduction and Origin
Slow cooker chili is a dish that brings together bold flavors and comforting warmth. Originating from the Tex-Mex culinary tradition, chili con carne, meaning “chili with meat,” has evolved into countless variations worldwide. The slow cooker method allows for a melding of flavors over time, producing a rich and satisfying meal perfect for chilly days or large gatherings.
Cultural Significance
Chili holds a special place in American food culture, especially in the Southern and Southwestern United States. It’s a staple at cook-offs, tailgates, and family dinners.
Slow cooker chili, in particular, has gained popularity for its convenience and ability to feed a crowd with minimal effort. Whether served over rice, with cornbread, or as a topping for nachos, chili is a dish that brings people together.
Ingredients Quantity
Ground beef or turkey: 1 ½ pounds
Yellow onion: 1 medium, diced
Garlic: 3 cloves, minced
Tomato sauce: 15 oz can
Diced tomatoes (with juices): 15 oz can
Kidney beans: 15 oz can, drained and rinsed
Black beans: 15 oz can, drained and rinsed
Beef or chicken broth: 1 cup
Chili powder: 2 tablespoons
Ground cumin: 1 tablespoon
Paprika: 1 teaspoon
Oregano: 1 teaspoon
Salt and pepper: To taste
Red pepper flakes: ½ teaspoon (optional, for heat)
Optional Additions
Corn: 1 cup, for a touch of sweetness
Bell peppers: 1 cup diced, for added texture
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