{"id":131,"date":"2019-11-11T16:35:05","date_gmt":"2019-11-11T16:35:05","guid":{"rendered":"http:\/\/foodian.net\/?p=131"},"modified":"2019-11-11T16:35:05","modified_gmt":"2019-11-11T16:35:05","slug":"number-2-slow-cooker-chili","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=131","title":{"rendered":"Number 2 Slow Cooker Chili"},"content":{"rendered":"\n

I call this my number 2 chili because you use 2 of almost everything. <\/p>\n\n\n

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Number 2 Slow Cooker Chili<\/h2>\n
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<\/g><\/svg><\/span> Author <\/span>michael<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 2<\/span> lbs<\/span> Thin cut steak<\/span> (1\/4 inch thick)<\/span><\/li>
  • 2<\/span> cans<\/span> Kidney Beans<\/span><\/li>
  • 2<\/span> cans<\/span> Dices tomatoes<\/span><\/li>
  • 2<\/span> Bell pepper<\/span> (any color – I like red and yellow)<\/span><\/li>
  • 2<\/span> Yellow onions<\/span> (small to medium)<\/span><\/li>
  • 2<\/span> tbsp<\/span> Cumin<\/span> (ground)<\/span><\/li>
  • 2<\/span> tbsp<\/span> Chili Powder<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> Cayene pepper<\/span><\/li>
  • Salt and pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Cut the steak into 1\/4″ cubes. Season the steak well with salt.<\/span><\/div><\/li>
    • Heat a skillet to medium high heat and sear the steak cubes for about 30 seconds. Work in batches.<\/span><\/div><\/li>
    • Set slow cooker on low and add steak<\/span><\/div><\/li>
    • Add tomatoes and kidney beans to slow cooker<\/span><\/div><\/li>
    • Dice bell peppers and onions into 1\/4 inch pieces. Add to slow cooker<\/span><\/div><\/li>
    • Add cumin, Cayenne, and chili powder to slow cooker<\/span><\/div><\/li>
    • Add black pepper to taste (I use about a teaspoon)<\/span><\/div><\/li>
    • Cover the slow cooker and cook on low for 6-8 hours. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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      Notes<\/h3>
      The recipe generates its own sauce while the vegetables break down in the slow cooker. Two variations are to add an 8 oz can of tomato sauce at the beginning to start out with more sauce. Or add a can of tomato paste about an hour before you are going to serve it to thicken the sauce generated during cooking. If you add either the tomato sauce or paste, add a pinch more chili powder and cumin as well.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      I call this my number 2 chili because you use 2 of almost everything.<\/p>\n","protected":false},"author":1,"featured_media":139,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=131"}],"version-history":[{"count":0,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/131\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/media\/139"}],"wp:attachment":[{"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}