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Slow-Cooker Weeknight Chili

From

June/July 2006

Slow-Cooker Weeknight Chili

To keep our Slow-Cooker Weeknight Chili recipe from turning out too greasy, we used reasonably lean 85 percent lean ground chuck and supplemented it with smoky bacon. Browning the meat was important, but it was just as important to not overbrown it. Leaving the meat a little pink ensured that it stayed tender during the long simmer in the slow cooker. Also, to keep the recipe’s beans from turning mushy and breaking apart, we added them during the last hour of cooking.

Serves 10 to 12

Serve this all-American classic with sour cream and cheese to cool the burn. For less heat, reduce the cayenne pepper to 1/4 teaspoon or omit it altogether. The ground beef will become dry if the chili is cooked for more than 8 hours.

Ingredients

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