Chili Con Carne Slow Cooker

The phrase “slow-cooker recipe” sometimes conjures up thoughts that the recipe is not always synonymous with healthy.  Foods cooked in a slow cooker are often rich, calorie-laden and indulgent.  What's wrong with that picture?  Sounds yummy to me.  Sometimes, even the most dedicated and health conscious mouth needs some yum.  While slow-cooking does insure maximum flavor, that by no means implies that you can’t eat healthily, too.

This recipe made in a slow-cooker that my son got me for Christmas a couple of years ago, means preparing it keeps the "cooking stress" level low. You can prep your dish early in the day, turn on the cooker, and forget about it until dinner time. Who says healthy eating has to be lots of work?  Hallelujah!

Chili Con Carne Slow Cooker Recipe

Ingredients:
8 slices bacon, chopped medium
3 1/2 lbs boneless chuck roast (trimmed and cut in 1 1/2 inch pieces)
1 cup onion (chopped)
3 jalapeño chiles (stemmed, seeded, minced)
3 tablespoons chili powder
2 tablespoons cumin
5 garlic cloves, minced
1 teaspoon table salt
1/2 teaspoon black pepper
28 ounces crushed tomatoes
6 (6 inch) corn tortillas, torn into 2 inch pieces
4 cups low sodium chicken broth
2 chipotle chiles in adobo (chopped medium)
2 teaspoons sugar
1/4 cup cilantro, minced
2 tablespoons fresh lime juice
2 cups pinto beans (drained and rinsed)

Directions:
Cook bacon in 12 inch skillet over medium heat until crisp (about 8 minutes). Add to slow cooker, reserving fat.

Dry the beef with paper towels, season with salt and pepper. Add 2 teaspoons of bacon fat to the skillet and heat over medium-high heat until just smoking. Brown half of beef (about 10 minutes) and add to slow cooker.

Return skillet to medium-high heat, repeat with 2 teaspoons of bacon fat and remaining beef. Add to slow cooker.

Add remaining 2 teaspoons of bacon fat return to medium heat until shimmering.  Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon of salt. Cook until onion is softened, about 5 minutes. Stir in garlic and cook for 15 seconds. Stir in tomatoes, scraping up any browned bits. Bring to a simmer then pour into slow cooker.

Combine the tortillas and 1 cup of the chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 4 cups of broth, chipotle, sugar and beans to slow cooker.

Cover and cook on low (9-10 hours) until meat is fork tender. Before serving stir in cilantro and lime juice, season with salt and pepper to taste.  Serve with bowl of sour cream to garnish as preferred.

Makes about 12 nice bowlfuls.  513 calories per bowl of delicious. Yikes!

This recipe is soooo good on a cold winter day cozy snuggled by the fireplace watching a good movie.

That's what's on my mind today.  Merry Christmas.  Have a day filled with smiles