Feeding the kids: Slow cooker chili
The slow cooker chili recipe can be found in "Triple Slow Cooker Entertaining: 100 Plus Recipes and 30 Party Plans," by Kathy Moore and Roxanne Wyss (Robert Rose; $24.95). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a classic comfort food for a warm winter day. I found the recipe in the "Triple Slow Cooker Entertaining: 100 Plus Recipes and 30 Party Plans," by Kathy Moore and Roxanne Wyss (Robert Rose; $24.95).
1. In a large skillet, cook beef and onion over medium-high heat, breaking beef up with a spoon and stirring often, for 6 to 8 minutes or until beef is no longer pink and onion is tender. Drain off fat.
2. Transfer beef mixture to one slow cooker stoneware. Stir in tomatoes with juice, tomatoes and chilies with juice, chili powder, garlic and cumin. Season to taste with salt and pepper. Stir in beans.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until hot and bubbly. Turn to warm for serving.
