Slow Cooker Chili and Flour Tortillas

So I know I said I was going to focus on holiday recipes, but in this house slow-cooked chili is fall/winter tradition. It goes great on football Sundays. You assemble all the ingredients in the morning, set it and forget it…well not forget it. Just set a timer on your phone for 6 hours. It’s cheap and there’s very little dishes that’s used to make it. It was cold this week in Seattle, and I couldn’t think of a better dish to cook for my family. We have burnt out on Thanksgiving leftovers already.
There are so many variations to chili recipes, this is honestly just the ingredients that I already had in my kitchen. Please, experiment! You never know if you could make the next best thing.
We have leftover Thanksgiving dinner rolls, but what goes better with chili than homemade flour tortillas? I could have sworn if my father was still here he would have asked: “Where’s grandma’s tortillas?” Anyone who’s tasted my grandmother’s Navajo tortillas knows they are the essential part of breakfast. The smell of coffee, bacon, hash browns, eggs and warm tortillas. Now, I haven’t mastered my grandmother’s recipe but I’m getting there. I’m learning some tricks. 1) Use warm water! The warmth makes the dough more pliable 2) Let the dough rest for a few minutes after you knead it, it took a beating from you, let it rest! 3) If your dough starts falling apart keep a cup of warm water nearby to dab your fingers in.

Prep time for Chili: 20 minutes Cook time: 6 hours


1 lb ground beef
20 oz of beef broth
1 16 oz can of black beans
1 16oz can of diced tomatoes
1 cup diced onions
1 tablespoon minced garlic
1 tablespoon chili powder
2 tablespoons diced jalapenos
6 oz kernel corn
Salt and pepper to taste
Cheddar cheese, raw onion, sour cream, jalapeno slices

Directions for Chili:

  1. In a 5 or 6 quart slow cooker, pour in beef broth, black beans, diced tomatoes, diced jalapenos, and corn. Turn the cooker to low setting.
  2. In a large skillet, turn the stovetop to medium, brown the ground beef until you can no longer see pink.
  3. Add diced onion, garlic, chili powder, diced jalapeno, salt and pepper to taste. Mix in well.
  4. Add skillet ingredients to slow cooker, mix in. Cook for 6 hours.
  5. Add optional shredded cheese, onion, sour cream or jalapenos

Ingredients for flour tortillas (double recipe if you have a crowd to serve)

2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 ½ tablespoons shortening
1 ½ cups warm water

Directions for tortillas

  1. Using a cast-iron skillet, set to low medium heat
  2. In a large mixing bowl, combine, flour, salt, baking powder and mix. Add shortening, using either a pastry cutter or two forks, cut in shortening until you get small chunks. Gradually add water. Mix and knead with hands.
  3. If your dough is still a bit dry, using that extra cup of warm water, dab your fingers with water and knead more into one ball.
  4. Leave in bowl and cover with a wet cloth. Leave alone for 10 minutes.
  5. After letting sit, start forming one small ball at a time, roll onto lightly floured cutting board. Roll evenly. Add to warmed cast iron skillet, let cook each side for about 1 minute each side.
  6. Repeat until you used all your dough.

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