There are ongoing disputes as to the origin of chili, and many lay claim to it. But one thing we're sure aboutit's a welcome, hearty dish on a frigid winter evening. Here are some slow-cook chili recipes that are easy to make and even easier to eat. Polish it all off with our apple dessert, and you'll be full for days.
Walnut-Stuffed Slow-Cooked Apples
¼ cup coarsely chopped walnuts
3 tablespoons dried currants
2 ½ tablespoons brown sugar
¾ teaspoon ground cinnamon, divided
4 medium Granny Smith apples, cored
1 cup packed brown sugar
¾ cup apple cider
COMBINE first 3 ingredients in a small bowl; add ¼ teaspoon cinnamon, stirring to combine.
PEEL top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.
COMBINE the remaining ½ teaspoon cinnamon, 1 cup brown sugar and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on low 2¾ hours. Remove the apples with a slotted spoon. Spoon ¼ cup cooking liquid over each serving.
SERVE these apples warm from the slow cooker with low-fat frozen yogurt. Yield: 4 servings
Venison Chili
2 pounds ground venison or lean ground beef
1 pound hot Italian link sausage, casings removed
1 medium onion, chopped
2 (15-ounce) cans dark red kidney beans, undrained
2 (15-ounce) cans light red kidney beans, undrained
1 (28-ounce) can whole tomatoes, undrained
1 (8-ounce) can tomato puree
1 (4.5-ounce) can chopped green chiles
1 dried red chili pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
COOK first three ingredients in stock pot over medium heat until meat is browned; drain and return to pot.
STIR in beans and remaining ingredients; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 1 to 2 hours or until desired consistency. Yield: 3½ quarts
Vegetable Chili
1 cup vegetable or beef broth
1½ cups chopped onion
2 green or red bell peppers, chopped
2 (14.5-ounce) cans Mexican-style tomatoes, undrained
½ cup salsa
1 tablespoon chili powder
1½ teaspoons ground cumin
¾ teaspoon garlic powder
1 (16-ounce) can pinto beans, rinsed and drained
1 (8¾-ounce) can whole kernel corn, drained
1 cup (4 ounces) shredded Cheddar cheese
BRING first 3 ingredients to a boil in a large saucepan; reduce heat and simmer 5 minutes. Add tomatoes and next 4 ingredients; return to a boil. Reduce heat and simmer, stirring occasionally, 12 to 15 minutes or until mixture is slightly thickened.
ADD beans and corn; simmer, stirring occasionally, 5 minutes. Sprinkle with Cheddar cheese. Yield: 6 cups