Easy Slow Cooker Chili with Baked Potato

I am incredibly grateful for my daughter Rachel who jumped in this week with her easy Slow Cooker Chili recipe served over a roasted baked potato. (If you haven’t read the crazy happenings in our family you can read all about it here.) She and Emmaline are such blessings here on the blog, aren’t they? (Did you read our news here?)

My daughter-in-love Emmaline is definitely on the healthier side (see her Honey Lime Quinoa Stuffed Sweet Potatoes) but that’s really so she can enjoy treats like her Peach Cobbler Muffins (her true confession!) Rachel is more like me, especially now that she has a little one. We’re more of a “get it on the table and we’ll work towards healthy” kind of attitude.

Welcome Rachel to the blog today!

When my husband Donny and I were dating, I spent months trying to create my own version of the perfect chili. I had an agreement with Donny and his roommate that I would fix them dinner on Monday nights if they let me watch The Bachelor.

Yes, I am a closet reality TV addict!

Donny and Andrew encouraged my path to perfect chili and after many attempts I had created a balance of heat and hearty goodness – that didn’t hurt my sensitive tongue!

The major downfall to that chili recipe was its price tag! With the ingredient list ranging from four different kinds of beans, bacon, beef, beer…it has unfortunately fallen off my dinner rotation in our married life.

I have been searching for the perfect recipe ever since – one that packs a big flavor punch but doesn’t kill my grocery budget. And I believe I have found it!

As a mother of a six month old, I desperately need our meals to be easy and fast. This recipe fits the bill!

I suppose you could leave off the fixings and it could be placed in a healthier category – but where’s the fun in that?!

I prepared this recipe the night before in the slow cooker (the key to our dinner success) and besides sautéing the garlic and onions and cooking the ground beef, it’s what I like to call the perfect “dump” chili!

I let it simmer in its delicious juices for six hours – YUM! I had never had chili served over a baked potato and I’ve got to say I’ve been missing out! Another delicious alternative is to serve it with a side of my mom’s popular Jiffy Corn Bread recipe…goodness, my mouth is already watering!

When my husband tried this chili for the first time (keep in mind he has been my official chili taste tester for going on five years) he couldn’t get enough of it!

I hope you enjoy this quick and easy, kid friendly (and husband approved) meal!

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Easy Slow Cooker Chili with Baked Potato

Using common everyday ingredients this easy recipe tastes delicious served over a baked potato or by itself topped with sour cream and cheese.

Author: Marty's Musings

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 lb ground beef
• 1 medium yellow onion finely chopped
• 4 cloves garlic finely minced
• 1 14.5- oz can petite diced tomatoes with green chiles
• 1 14.5- oz can chunk tomatoes with green chiles
• 3 8- oz cans tomato sauce
• 1/2 to 1 cup beef broth
• 2 tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tbsp light brown sugar
• 1 tsp granulated sugar
• salt and pepper to taste
• 2 15- oz cans dark red kidney beans drained and rinsed
• 1 15- oz can light red kidney beans drained and rinsed

Instructions

1. Heat olive oil in a large non-stick skillet over medium high heat. Add onion and saute for 3 minutes until onions are tender, then add garlic and cook for 2 additional minutes. Pour into slow cooker.
2. Return skillet to medium-high heat and add meat, stirring occasionally until cooked thoroughly. Drain fat (I skipped this step because I preferred the flavor with the drippings but go ahead and drain if you want to lower the fat content), leaving 2 tbsp in with the meat and add to slow cooker.
3. Pour in tomatoes, sauce, broth and spices (everything but beans!) Stir and cover with lid.
4. Cook on low 4-6 hours.
5. When you have one hour left, add beans and up to an additional 1/2 cup broth if you prefer your chili a little thinner.
6. If you want to serve over baked or roasted potatoes prepare them at the one hour mark.
7. Pour finished chili over potatoes or cornbread and add your favorite fixin's!

Recipe Notes

Adapted from Cooking Classy

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