{"id":76,"date":"2017-10-21T23:01:23","date_gmt":"2017-10-21T23:01:23","guid":{"rendered":"http:\/\/blogs.uww.edu\/collegecooking\/?p=76"},"modified":"2017-10-21T23:02:20","modified_gmt":"2017-10-21T23:02:20","slug":"slow-cooker-chili-recipe","status":"publish","type":"post","link":"https:\/\/blogs.uww.edu\/collegecooking\/2017\/10\/21\/slow-cooker-chili-recipe\/","title":{"rendered":"Slow Cooker Chili Recipe"},"content":{"rendered":"

This is a recipe makes 6-8 servings.<\/p>\n

This is my Recipe<\/p>\n

\"DSC_0393\"<\/a><\/p>\n

<\/p>\n

Ingredients<\/p>\n

2lbs of Ground Meat<\/p>\n

4\u00a0 8oz cans of Tomato Sauce<\/p>\n

1\/2 can Kidney Beans<\/p>\n

1\/2 Green Pepper (diced)<\/p>\n

1\/4 Onion (diced)<\/p>\n

1 Jalape\u00f1o (diced)<\/p>\n

1pkg McCormick Hot Chili Seasoning<\/p>\n

1pkg McCormick Tex-Mex Seasoning<\/p>\n

\"DSC_0385\"<\/a><\/p>\n

Directions<\/p>\n

Step 1 Brown the ground meat and drain the grease when you are done. Do not use anything less than 80-20 meat as others have too much grease and the chili does not turn out as good. For ground meat the first number refers to the percent of meat and the second number refers to the amount of fat. For this batch I used 1lb of Ground Round and 1lb of Ground Sirloin. These were on sale the week I bought them and they are better cuts of meat and in turn have better flavor.<\/p>\n

\"DSC_0386\"<\/a> \"DSC_0387\" <\/a><\/p>\n

Step 2 Dice your green peeper, onion, and Jalape\u00f1o.<\/p>\n

\"DSC_0389\"<\/a><\/p>\n

Step 3 Add the tomato sauce, seasoning packets, meat, onion, green pepper, and Jalape\u00f1o into a slow cooker. Mix well and set it on low for at least 6 hours. Stir occasionally.<\/p>\n

\"DSC_0390\" <\/a><\/p>\n

Step 4 About an hour and a half before eating the chili, add the beans to the chili.<\/p>\n

Notes: I use tomato sauce because I do not like large chunks of tomato in my chili. Similarly, I am not a big fan of beans so that is why I only use half a can.<\/p>\n

Please let me know what you think in the comments section below.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is a recipe makes 6-8 servings. This is my Recipe<\/p>\n","protected":false},"author":6160,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[37920,557511],"tags":[604380,605054,604707],"class_list":["post-76","post","type-post","status-publish","format-standard","hentry","category-recipes","category-how-to-tips-and-tricks","tag-chili","tag-ground-beef","tag-slow-cooker"],"_links":{"self":[{"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/posts\/76","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/users\/6160"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/comments?post=76"}],"version-history":[{"count":1,"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/posts\/76\/revisions"}],"predecessor-version":[{"id":83,"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/posts\/76\/revisions\/83"}],"wp:attachment":[{"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/media?parent=76"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/categories?post=76"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.uww.edu\/collegecooking\/wp-json\/wp\/v2\/tags?post=76"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}