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Thursday, February 4, 2016

Slow Cooker Chili Takes the Chill Off

Janet Groene’s
Slow Cooker Mexicali Chili
This easy-to-assemble dish can be put together in the morning before you head out sightseeing or hiking for the day, and will be ready and waiting when you return to the RV for a hearty dinner.

1 ½ pounds bite-size beef for stew
2 chipotle peppers in adobo, seeded and finely chopped
2 large red, green or yellow sweet peppers, seeded and diced
Large onion, diced
1 tablespoon minced garlic
1/4 cup chili powder
1 tablespoon dried oregano
1/4 cup ketchup
28- to 32-ounce can of diced tomatoes
2 cans, 15 ounces each, black beans, rinsed and drained

Salt to taste
Sour cream, tortilla chips (optional)

    Spray the slow cooker with nonstick spray and add beef, peppers, onion, seasonings, ketchup and tomatoes. Stir to mix. Cook 6 hours on High or 8 hours on Low. Stir in black beans to heat through for the final 30 minutes. Add salt if needed. Stir, ladle into bowls and garnish with sour cream. Pass the tortilla chips. Serves 8. 

See more of Janet Groene's RV-ready recipes at 

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