Tonight I made chili in my slow cooker. I used a recipe I found on Southern Food.
However, when I started to make it I discovered that I had no chili powder left, grrr! I had piri piri in the cupboard, so I used that instead. In hindsight though, 1 teaspoon of this is almost too much, it makes the chili quite spicy. In future I would reduce this to half a teaspoon.I also added a teaspoon of cumin to the recipe and it added a little depth to the flavour.
Following the recipe directions, I browned my beef and added the spices to the pan. An onion was sweated off and placed in the slow cooker with the beef. Next to go in were the chopped tomatoes, tomato puree and a can of mixed beans. Another substitute as I had no kidney beans left!
I was really organized making this wasn’t I?
The slow cooker was on the low setting and I left the chili to cook for 8 hours. It was served with plain white rice, very tasty and just what’s needed on these cold dark nights.
