HOMEMADE CROCKPOT CHILI RECIPES

Steps:

• Cut the stems and remove the seeds from peppers. The seeds can be bitter, so get rid of them. Use a pair of kitchen scissors to cut the stem away and then shake or scrape the seeds from the inside of each pepper. (If you have sensitive skin, wear gloves to prevent the oils from getting on your hands. Also, be careful not to touch your eyes during or after working with peppers).
• Cut each cleaned pepper into small pieces then add to a dry skillet over medium heat. Toast them, stirring occasionally until fragrant, about 5 minutes.
• Add the toasted chiles to a blender and blend until finely ground. Leave the lid in place until any dust settles so you do not get a cloud of ground chile peppers in your face.
• Add ground chile peppers to a spice jar then top with the cumin, garlic powder, oregano, and hot smoked paprika. Seal the jar then shake. Store the chili powder up to 6 months.

Steps:

• Heat the oil in a large pot, saute the onions, celery, and the red peppers. Add the remaining ingredients and simmer on the stove for at least one hour, two hours is even better. Or if you want to use a slow cooker, cook on high for 6 hours and cook on low for 8 hours. Times may vary depending on your slow cooker brand.