Wednesday, December 5, 2012
This week's Chronicle column: Chunky Slow Cooker Chili
I have a pet peeve when it comes to slow cooker recipes. I don't like it when the recipe says to brown or saute something before adding it to the slow cooker. I mean, if I have to dirty up a pan I might as well cook the whole dish on top of the stove or in the oven.
For that reason, I've never developed a slow cooker recipe that requires this step. I'm a dump-it-in kind of slow cooker girl.
This week's recipe is my answer to slow cooker chili without browning the meat. And it is chili cookoff good!
There are a lot of spices, which is why we're running it as a Sunday supper idea, but they all come together to make one good bowl of chili.
The chili has two additions that you don't always see in chili recipes: Masa harina and cocoa powder.
The masa helps the chili thicken and the cocoa powder gives the chili a rich, deep flavor. Don't worry! It doesn't taste at all like chocolate chili!
Here's the link again. Chunky Slow Cooker Chili. I hope you'll give it a try!