When thinking of foods to serve at this time of year, chili always makes the list.
Yes, there are lots of different chili recipes, but there’s always room for one or two more.
At the risk of repeating, the slow cooker is an excellent vehicle for a delicious pot of chili and an easy way to transport it to whatever event you’re attending.
It’s also a great time to use those insulated carriers that fit today’s slow cookers.
For those who aren’t certain whether or not to brown meats for chili, I always brown ground beef, whether it’s for chili or not.
It rids the meat of excess fat, for one.
For this recipe, I did not brown the pork ahead of time, but it does not hurt to do so.
If you choose to use dried beans in place of canned, be sure and soak overnight before putting them in the slow cooker. Use about 1½ cups of dried beans.
Freeze any chili leftovers and you will most likely find that it tastes even better the second time around.
Julie Kay is a columnist for The Advocate. She can be reached at email@example.com.