I would take my crockpot to bed and snuggle it every night if I didn't think my roommate would commit me. Who doesn't LOVE having a home cooked meal ready when you walk through the door after a long day of work? Having a slow cooker is like being married to a 1960's housewife without all the horrible sexism and inequality. I have come to learn that crockpot meals cure a case of the twenty-something lazies in a flash. This slow cooked wild rice chili will quickly become a regular in your rotation of favorite meals.
Wild rice is common in Minnesota dishes and while the grain is a slightly expensive ingredient, it is a healthy addition to your diet. My coworker first introduced me to wild rice chili and with a bit experimenting I have found a hearty combination that will work for any night of the week. Throw this together before work and dish up in the evening for family, friends, and significant others.
Minnesota Chili
1 lb ground beef or turkey
2 ribs of celery, sliced and chopped
1 yellow or orange bell pepper, chopped
1 Spanish onion
2 cloves of garlic, chopped
1 can (30-46 oz) tomato juice
1 can (14.5 oz) petite dice tomatoes
1 cup uncooked wild rice
1 Tbls chili powder
2 tsps cumin
Salt and pepper to taste
1 tsp of dried oregano or parsley
2 cans (16 oz each) spicy chili beans
Cook beef or turkey in a skillet over medium-high heat, stirring occasionally, until no longer pink. Drain fat. Place into a 6-quart slow cooker.
Add all ingredients EXCEPT for chili beans and stir. Cover and cook on low for 7-8 hours or on high for 3-4 hours. When rice is tender stir in chili beans (do not drain) and cook for 10 more minutes. Enjoy!
Suggestions
Top with sour cream, shredded cheese, avocado, and/or fresh cilantro.
If you like your chili a bit chunky, like I do, add enough tomato juice to cover the ingredients by about an inch (around 30/32 oz of tomato juice).
Make it veggie and substitute the meat for favorites such as mushrooms or peppers.
Much love and laziness-
Whitney
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