Crock Pot Chili in Sourdough Bread Bowls

This chili cooks all day in the slow cooker to boost the flavor. The secret to this recipe is browning the chili spice before adding it to the recipe. It’s fun to put it in sourdough bowls like they do at the ball park, however, you can always put it in a bowl and serve sourdough rolls on the side. This recipe makes enough chili for four people. It can be easily doubled.

Ingredients:
2 cans of kidney beans, drained
1 lb of ground beef, cooked and drained
1 clove of garlic, chopped, or 1 tsp of crushed garlic from a jar
1 jalapeno pepper, seeded and chopped (optional)
1 can diced and roasted green chili peppers
1 can of Ro-tel tomatoes, hot or mild (If you can’t find Ro-tel, use regular tomatoes, and add one packet of taco seasoning mix)
1 (13 ounce) can of tomato sauce
1 onion, chopped
3 Tbsp chili powder
1 Tbsp ground cumin
1/2 tsp salt (if you use taco seasoning mix, omit the salt)
1/2 cup of leftover black coffee
Sourdough bread rounds.

Preparation:
Pour the chili powder into a hot skillet and heat it until it begins to have a distinct smell. Do not burn the chili, simply let it get a brown tinge to it.
Mix all the ingredients together in the crockpot.
Cook on low for 8 hours.
Cut the sourdough bowls in the center and pull out the top, forming a bowl.
Pour the chili into the sourdough bowls.

Photo: Chili in Sourdough Bowl
Creative Commons License