Slow-cookers (or Crock-Pots) work best when you can add your ingredients to the pot, walk away for several hours, and return to a delicious meal.
This chili recipe, perfect for cold winter days, has all the right ingredients to make it a great choice for the slow-cooker and a terrific accompaniment to a fresh loaf of crusty bread and real butter.
Smoky Brisket Chili
1 cup low-sodium beef broth
2 T cornstarch, mixed well with 3 T of beef broth so there are no lumps
1 cup dark beer or regular beer
1 T cider vinegar
2 T tomato paste
2 T molasses
2 T chili powder
1 T smoked paprika
3/4 tsp. salt
1/2 tsp. pepper
2 lbs. flat-cut beef brisket, fat trimmed, cut into bite-size pieces
1 onion, chopped
3 garlic cloves, minced
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
Add the above ingredients to the pot of the slow-cooker and stir. Cover and cook on low for about 6 to 7 hours. When beef is tender and falls apart, stir in the following:
2 cans (15.5 ounces) your choice: red, kidney or black beans (any combination), drained and rinsed
Remove the cover of the slow cooker and, keeping the heat on low, heat the beans for about 10 minutes. The chili will thicken slightly.
Serve with your favorite toppings such as sour cream, chopped onion, shredded cheese, jalapenos, etc.
Recipe adapted from Family Circle magazine.
About this column: When she's not covering Clinton, you'll find editor Fay Abrahamsson in the kitchen whipping up some savory and sweet treats. Related Topics: Chili, Cooking, Fay Abrahamsson, Recipes, and Super Bowl 2012 Who are you cheering for on February 5?Email me updates about this story.