Slow Cooker
Old Fashion Chili Recipe

Back in the day, cowboys cooked an old fashion chili over an open fire, just maybe the best chili recipe ever might have been thrown together out in the open range. Adding your favorite smoked sausage to this chili beans recipe will give you a taste of a classic cowboy chili.

Navy beans don't require soaking in water before entering the slow cooker, simply adding them to the slow cooker with the other ingredients, combined with the long slow cooking, will soften the beans nicely. A bit of history, a slow cooker and you have a great tasting chili crockpot recipe.

Slow cookers are made for chilies, simply prepare your ingredients and toss them into the slow cooker. Toss the ingredients into the slow cooker in the morning, head off to work, letting them slow simmer all day.

The best part of the day will be when you walk in the front door after work after a long hard day and the first thing that hits your hits you is the smell of a hearty chili throughout the house. 

Grab some fresh buttered buns and your favorite beverage and enjoy your chili.

SLOW COOKER TOP SELLERS

Serves 5-8 People

Cooking Time 9-11 hours on low or 5-7 hours on high

Ingredients

1.5-2 pounds smoke sausage, cut into 1/2 inch pieces

3 tablespoons vegetable oil

4 garlic cloves, minced

2 onions, diced

2 red peppers, stemmed, seeded, and diced

1/4 cup chili powder

1 tablespoon oregano

1 tablespoon ground cumin

2.5 cups water

3 cups chicken broth

1 pound (450 grams) dried navy beans

2 tablespoons soy sauce

2 bay leaves

1 tablespoon minced canned chipotle

1 tablespoon brown sugar

1 teaspoon liquid smoke

Cooking Instructions
Old Fashion Chili

1. Microwave in a bowl, vegetable oil, garlic, onions, red peppers, chili powder, oregano and cumin, about 4-5 minutes, stirring occasionally until the vegetables are softened. Transfer to slow cooker.

2. Add to slow cooker, water, chicken broth, navy beans, smoked sausage, brown sugar, liquid smoke and bay leaves. Stir and cover. Cook 9-11 hours on low or 5-7 hours on high.

3. Let chili settle for 5 minutes, then remove fat from the surface with a large spoon. Remove the bay leaves, season with salt and pepper, and serve

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