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Slow Cooked Chili

Posted on October 16th, 2012  |  8 Comments

I’ve been driving a lot lately. Pushing 2 hours each day – 1 each way – and I think I’m learning something.

Everybody wants to get somewhere, most sooner rather than later.

Google maps doesn’t lie when it says double the time with traffic.

Onlookers, gawkers, ambulance chasers (whatever you want to call them), seriously make everything worse for everyone – and are the main reason for traffic backups. Other than the accidents themselves.

On that note, texting while driving should be banned nationwide.

Waving to thank someone for basically letting you cut them off, makes everything okay. Especially when they wave back.

This last thing, the wave, makes my day. Brings a smile to my face, each and every time, and in an effort to pass that smile forward, I’ve been cutting people off waving like crazy. Such a simple gesture, saying “thank you”, “hey way to help a sister out”, or “thanks for getting my back and pulling me out of the slow exit only lane that I somehow missed the sign for.”, and yet it goes pretty far. It brings us together; builds common ground on highway hatred. I love it.

Wanna know what else brings us together?

Crock pot chili. (How else do I link driving and chili together, it’s not really a car friendly meal if you know what I mean.)

I could tell you ALL I had to do was open a few cans, squeeze ground beef with my hands (sounds gross, I know), chop 2 onions, 3 garlic cloves, put a lid on it and walk away, but that sounded too easy.

I could tell you 2 chipotles in adobe sauce didn’t even seem spicy – and permeated the chili with justtherightamount of smokeyness, but I wanted a challenge.

I could tell you this baby is ready in just 4.5 hours (or 8 if you’re slow cooking), and that’s pretty much the amount of time from when I wake up until football starts on Saturday – can you think of anything better?

But I really just wanted an excuse to try to get y’all waving to your car neighbor more often.

Spread the love. And the chili.


Slow Cooker Zucchini Chili

Adapted from Real Simple

Prep Time: 5-10 minutes

Cook Time: 4-8 hours


Ingredients (6-8 servings)

  • 1 lb. grass-fed ground beef
  • 1 15 oz. can black beans
  • 1 15 oz. can cannellini beans
  • 1 15 oz. can fire roasted tomatoes
  • 4 medium zucchini, cut into 1/2 inch quarters
  • 1 6oz. can tomato paste
  • 2 onions, chopped
  • 3 garlic cloves, finely chopped
  • 2 chipotles in adobe
  • 4 c. chicken stock
  • 1 1/2 sea salt
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp ground cinnamon


Throw everything into a crock-pot, crumbling the beef with your hands.

Turn on high for 4-5 hours, low for 7-8 hours.

Serve with avocado, cilantro, sour cream and chopped diced onion if desired.

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8 Responses

  1. Käthe says:

    should those cook times be flip-flopped?

  2. […] SLOW COOKED CHILI admin October 26, 2012 Soups & Stews […]

  3. Heather says:

    Hi there, I am making this today- does the meat have to be cooked first? thank you!

  4. Heather says:

    Also, how hot are the chipotle peppers?

    • talkingkadmin says:

      Meat doesn’t need to be cooked and I didn’t think it wa really spicy at all, but I is plenty if you are weary. You can always enjoy with sour cream or Greek yogurt to chill out the spicyness.

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