Crock-pot – Slow cooker Cabbage Beef Chili ….. Or Not
I just have a good feeling about Chili and stews in the Fall, nothing better to warm the tummy. This particular recipe can be changed by substituting or replacing something to your taste. You can cut and prepare the vegetables the night before while cooking the ground beef. This portion of the meal only takes about 15 to 20 minutes depending on the size and amount of vegetables you are using.
I am going to give you the recipe I made (this time) to give you an idea of the full meal. Just as a reminder; all recipes can be changed to your liking.
Prep Time: 15 minutes ~ Total Time: 4 hrs 15 minutes high setting, 6-8 hrs low setting.
1 lb lean ground beef
1 large onion
2 cups chopped cabbage
1 (16 ounce) can red kidney beans, un-drained
8 ounce tomato sauce
15 ounces stewed tomato OR 15 ounces diced tomato with green chili
3 beef bouillon cube
½ teaspoon salt
½ teaspoon pepper
1 teaspoon ground cumin – Optional
3 Stalks celery, sliced
4 carrots, sliced
Terry’s tip ~ at this point you can put the filled inner portion of the slow cooker into the refrigerator until morning when all you have to do is put it in the pot and turn on.
- Cook ground beef and onion in a pan over medium high heat until beef is and crumbled. Drain fat, and transfer beef to slow cooker.
- Add cabbage, kidney beans, tomato sauce, tomatoes, bouillon, salt, pepper and cumin if you desire.
- Add chopped vegetables.
- Cook on high setting for 4 hours, or low setting for 6 to 8 hours.
- Stir occasionally and add water or beef broth as desired to maintain the consistency you prefer. For thicker consistency you can add 1 6 oz. can tomato paste.
I serve this with biscuits to dunk in the gravy.
As you can see there are many options to this meal, add what and how much you want. After all, recipes are only guidelines not really instructions you have to follow exactly.
Enjoy your dinner and thank you for reading my blog. Come back soon for more meal ideas, and seasonal help around the home. Bye for now.