Slow Cooker Wheat Chili

I have to admit that I was a bit scared trying this recipe.  I have never had cooked wheat before.  I always grind mine into flour and make bread or rolls.  But this was really good.  The wheat plumps up beautifully and it becomes nice and soft.  It is also very filling.  Make sure you put everything in the slow cooker early morning because it takes 11 hours to cook on low and 7 on high.  I also like that it uses a lot of food storage items.  When it finished cooking, mine didn’t have much liquid left to it, so I added 2 cups of chicken broth.  It immediately solved the problem.  So, if you have that problem as well, just add the broth.  Otherwise, enjoy!  Also, this recipe makes a lot of chili.  If you have a smaller family or don’t want this as leftovers for 2 or more days in a row, you can bag the rest and freeze it for up to a year.  Then, when you feel like having it again, just thaw it out, warm it up and enjoy it.

-1 lb extra lean ground beef
-1 onion, diced
-5 cups water
-2 1/2 cups uncooked whole wheat kernels
-1 tsp paprika
-1 Tbs chili powder
-1 tsp oregano leaves
-1 tsp sugar
-2 tsp pepper, divided
-3 tsp salt, divided
-1 tsp onion powder
-1 tsp garlic powder
-1 (14 oz) can stewed tomatoes
-32 oz tomato sauce
-2 cups chicken broth, optional (see intro note)
-shredded cheese, sour cream and green onions, for topping
Brown beef and add the onions.  Cook until softened.  Drain and place mixture in slow cooker.  Add the water, wheat, paprika, chili powder, oregano, sugar, 1 tsp pepper, 2 tsp salt, onion powder, garlic powder, stewed tomatoes and tomato sauce.  Give it a good stir, cover and cook 11 hours on low.
Once it’s done, add the broth, if needed.  Add the remaining salt and pepper.  Give it another good stir.
Ladle into bowl and top with cheese, sour cream and green onions.  Enjoy!

Slightly adapted from a recipe found here.

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