Cook this chili slow and low for an easy, flavor packed meal! Plus, you can freeze it and save some for later!
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Tia Mowry’s Slow Cooker Chili Recipe
Slow Cooker Chili
In a large skillet on medium high heat, add oil. When hot add beef and onion, sauté for about 5 to 7 minutes. Remove from heat and add to the inner pot of a crock pot. Add garlic, can tomatoes, beans, vegetable juice, frozen corn, ancho chili powder, cumin, salt and pepper, stir until all combined. Set slow cooker for 8 hours on low.
Remove lid. Stir in ¼ cup almond meal. Let sit for 10 minutes, to absorb the cornmeal and thicken. Ladle into bowls, top with cheese and sour cream. If packing up to freeze. Let cool completely and remove to storage containers. Can freeze up to 3 months.
Chef note: almond meal (flour) gives this a nutty flavor. Can substitute cornmeal too. Because a lot of condensation collects from the lid, these interchangeable ingredient will help thicken the chili.