I normally make this chili with beef brisket but this time around I only had beef on hand. It comes out great each way but I do prefer the brisket over anything. Great for a busy day you can toss all this into a slow cooker and forget about it till it’s dinner time. Since I’m also a huge football fan, this is a must on Sundays!
Ingredients
6 tablespoon chili powder
4 garlic cloves minced
2 teaspoons celery seed
1 teaspoon ground pepper
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Bob Evans Slow Cooker Chili was an awesome addition to our Super Bowl Sunday. Chili is one of my all time favorite foods, and you all know about my Little Man’s deep love of Bob Evans, so this was a match made in Heaven!
How did we make this particular chili?
Ingredients
1 lb Bob Evans frozen spicy sausage
1 lb ground beef, leaner is better at least 80%
1 can butter beans
1 can corn
1 can black eyed peas
1 can tomato sauce
spices is up to you
prep time 30 mins
cook time 6 hrs
Step 1-
The pre-game show;
First brown the defrosted meat. It does not have to be cooked all the way, through but keep in mind the browned pieces will keep their size for the most part in the finished chili. Also the amount of browning will show through in the end too. In other words, don’t burn it, and drain the fat too. 🙂
While browning the meat open all your cans except the tomato sauce and drain them. I like my chili a bit on the dry side rather then a soup consistency. If you want a soupy chili, keep the liquid from one can of beans.
Step 2- Game Time
Find the slow cooker, plug it in and start it up on the low setting. Put the tomato sauce in the slow cooker. Then once the cans are all drained add the contents of them to the slow cooker as well. Give it a quick mix then add the meat, give it another mix.
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