Tia Mowry's Slow Cooker Chili Recipe | Quick Fix
- Hey, guys! What's up?
It's your girl, Tia.
I'm so excited because today I am
gonna be making my slow-cooker chili.
What I'm gonna do is I'mgonna make a huge batch
and I'm gonna freeze it for later.
That's like music to my ears.
We all know, when you have a newborn,
you don't have much time on your hands.
And that definitely meansnot making dinner. (laughs)
So what I'm gonna do isthat I'm gonna show you guys
how I make my chili in a slow cooker.
(upbeat pop music)
Before I put this in the slow cooker,
I'm gonna brown my meat.
First I'm gonna add somevegetable oil to my skillet here.
And this is beef that I'm using.
Aha, here that nice sizzle?
Sizzle, sizzle, sizzle!
I'm gonna add some onions.
So you don't necessarilyneed to make this recipe
if you're having a baby.
If you're a busy working mom
or if you're just busy in general,
this is great for meal prepping.
You know, when you have a baby,
I find that some of your friends
or even your family members,
their first instinct isto bring you flowers.
No, We don't want no flowers.
Maybe, maybe a little.
But we want food!
We want something to eat!
I'm telling you, I learnedthat with my son, Cree.
I was like, oh my gosh, I am so hungry.
And you know, you don't necessarily have,
not necessarily, youreally don't have time
to be in the kitchencooking for your family.
And I'm telling you, that'sall you want, is just food.
So if any of you guys out there
who have friends who are expecting babies,
this is like the perfect gift for them.
And it's easy. Food! (laughs)
This is one of my favoritethings about a slow cooker.
It's just basically dumpingeverything in and stirring.
So, my beef is done.
I'm gonna go ahead and dump that in first,
and this smells so good.
What I love about this is,
I'm gonna make this big batch
and I'm gonna freeze itand enjoy it for later.
Next up, some garlic.
Oh how I love some garlic.
Get in there, buddy.
A can of diced tomatoes.
There we go.
This is gonna be so good.
White beans, nice sourceof protein in there.
And my secret ingredient,
vegetable juice, which is just gonna add
lots and lots of flavor to this chili.
Yummy, yummy, yummy.
And some frozen corn.
And you don't have towait for this to thaw out,
which is awesome.
And now on to my spices.
Ancho chili powder, which Idon't know for some reason,
reminds me of like, ain't yo. (laughs)
You know, like, I ain't yo mama.
This is so good, it's just gonnaadd some really nice spice.
Cumin, which is a reallynice, earthy spice.
And salt...
And pepper.
There we go, just kindof mix everything up.
One thing that I love about chili is,
you can have chili by itself,
you can throw it on some fries,
you can throw it on some rice,
you could even throw iton a hot dog, some nachos,
the list goes on and onand on and on and on.
Look at how easy that is.
Again, this is Tia Mowry's Quick Fix.
We love quick, easy, 'causewe have stuff to do. (laughs)
Gonna put the top onand I'm gonna cook this
slow and low for eight hours.
How easy is that?
I smell chili.
Chili, chili, chili.
(groans)
Oh, this smells so good.
Okay, so what I'm gonna do is,
I'm gonna thicken up my chili.
And how I'm gonna do that is,
I'm gonna add some almond meal.
Some people use cornmeal, even peanut butter,
to give it kind of like a creamy texture.
Almond meal is gonna make mychili really nice and thick,
because after eight hours of cooking,
this will water downand we don't want that.
Then, I'm just gonna plate it.
Look at that.
This looks really nice and chunky.
I love a nice, chunky chili.
I wanna see what's in my chili.
And in my opinion, you can't have chili
without some sour cream,
and then my favorite partof chili, cheddar cheese.
Woohoo, this looks amazing.
And my other favorite part, eating it.
Let's do this.
Get the chili in there withthe cheese and the sour cream.
Here we go.
(hums)
God I love food. (laughs)
(groans) This is such a great, hearty meal
that's just so easy.
I mean, you're justdumping everything in there
and you're just cookingit really nice and slow,
and it is so great.
Now, if you're making this freeze,
here is how you would store it.
I'm a big fan of theseglass storage containers,
mainly because you can basically
take your chili to the freezer,
and from the freezer youcan take it to the oven,
and from the oven you cantake it to the table. (laughs)
So there's less mess, lessclean up, it's really easy.
And not only that, Ilike the size of these
because these are likesingle servings sizes,
so you don't necessarily haveto defrost the whole thing.
This can just be for youand only you. (laughs)
There we go.
Yummy, yummy, yummy.
I love these tops, also,
because you know that they're airtight.
There we go.
I always like to label whatI'm throwing in the freezer.
That way, you know howlong it's been in there.
And these will last in yourfreezer for three months.
So I hope you enjoyed my recipe
and make sure you followTia Mowry's Quick Fix,
so you don't miss an episode.
(upbeat pop music)
Cook this chili slow and low for an easy, flavor packed meal! Plus, you can freeze it and save some for later! _____ FULL RECIPE: http://bit.ly/2qFXa7w _____ Slow Cooker Chili Yields: 6 servings Prep Time: 15 minutes Total time: 8 hours and 15 minutes Ingredients: 2 tablespoons vegetable oil 1 pound ground beef 85% 1 yellow onion, small diced 2 garlic cloves, minced 1 - 28 ounce can diced tomatoes 1-15 oz can pinto beans 1 cup vegetable juice, like V8 1 cup frozen corn 2 tablespoons ancho chili powder 1 tablespoon ground cumin 1 teaspoon kosher salt ½ teaspoon black pepper ¼ cup fine almond meal (flour) or cornmeal Toppings: 1/3 cup shredded cheddar cheese 1/3 cup sour cream Directions: 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. _____ SUBSCRIBE TO QUICK FIX! http://bit.ly/TMQuickFix _____ Welcome to Tia Mowry’s Quick Fix! Weekly uploads that will help you solve life’s little dilemmas FAST! From quick ideas for a weeknight meal, to beauty tips that will get you out the door in a flash, Tia has got you covered! SUBSCRIBE for your weekly Quick Fix! New videos post every Friday!