Are you cooking chili this fall? Send us pictures of your chili, or share your recipes with us! NortheastNewsKC@gmail.com

Dorri Partain
Managing Editor

As fall settles in and families across the city dust off their slow cookers for hearty chilis, soups, and stews, it’s the perfect time to celebrate a Kansas City invention that revolutionized home cooking: the Crock-Pot. Born right here in the Heart of America, this iconic appliance has been a kitchen staple since its debut in 1971, transforming meal preparation with its promise of convenience, flavor, and nutrition.

The Crock-Pot’s story began at Rival Manufacturing, a Kansas City-based company founded in 1932 by Henry J. Talge. Operating from its facility at 36th and Bennington Avenue, Rival was already a household name for innovative kitchen tools like the Grind-O-Mat food grinder and the Can-O-Mat can opener. In 1970, Rival acquired Naxion Utilities Corp., a smaller company producing the Bean Pot—a slow-cooking appliance with a heating element wrapped around a stoneware crock for even, continuous heating. Recognizing its potential, Rival’s executives reimagined the concept, launching the Crock-Pot in 1971 as a versatile solution for modern households.

Marketed with the slogan “cook all day while the cook’s away,” the Crock-Pot was designed for a changing world, where women were increasingly pursuing careers outside the home. Its vibrant avocado green and orange-red finishes made it a stylish addition to any kitchen counter, while its portability and minimal supervision requirements allowed families to enjoy home-cooked meals with ease. The appliance’s stoneware insert doubled as a serving dish, adding to its practicality.

Home economists praised the Crock-Pot for more than just convenience. Its low, steady heat preserved vitamins and nutrients often lost in other cooking methods, delivering richer flavors and healthier meals. At just two cents a day to operate, it was also an economical choice. To showcase its versatility, Rival included a 24-page recipe booklet with every Crock-Pot, featuring everything from soups and roasts to fondues, hot dips, and even cakes and breads.

The Crock-Pot’s impact endures. In 2005, Rival was acquired by the Jarden Corporation, which continues to expand the Crock-Pot Original Slow-Cooker line. In 2011, the National Museum of American History recognized its cultural significance by inducting Crock-Pot Model 3100 into its collection, cementing Kansas City’s role in culinary history.

As you savor your fall recipes, take pride in knowing that the Crock-Pot, a Kansas City innovation, continues to bring families together with delicious, hassle-free meals. So plug in, set it, and forget it—your slow cooker is a piece of local history that’s still cooking strong!

elBryan’s Award Winning Chili

Ingredients
2 lbs ground pork
2 cans (15 oz) chili beans, undrained
2 cans (15 oz) kidney beans, rinsed and drained
3 cans (10 oz) Rotel (diced tomatoes and green chiles), undrained
2 poblano peppers, diced and sauteed
1 large onion, diced and sauteed
Pureed ancho chiles (see instructions below)
2 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika (optional, for extra smokiness)
4 cloves garlic, minced
2 cups beef or chicken broth
Salt and pepper to taste

For the ancho puree:
4-5 dried ancho chiles
2 cups hot water

Instructions
•Prepare the ancho puree: Remove the stems and most of the seeds from the dried ancho chiles. Place the chiles in a bowl and cover with 2 cups of hot water. Let them soak for about 20–30 minutes, or until soft and pliable. Transfer the softened chiles and the soaking liquid to a blender. Blend until a smooth puree forms. Set aside.

•Cook the aromatics and pork: In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the sauteed onions and poblanos. Cook for 2–3 minutes to combine the flavors. Add the minced garlic and cook for another minute until fragrant. Add the ground pork to the pot and break it up with a spoon as it cooks. Season generously with salt and pepper.

•Add the spices: Once the pork is browned, drain any excess fat. Stir in the chili powder, cumin, and smoked paprika, and cook for another minute to toast the spices.

•Transfer to a slow cooker: Place ground pork, poblanos, and onions in a slow cooker. Add the Rotel and the ancho chile puree, stirring to combine. Pour in the beef or chicken broth and cover.

•Add the beans: Stir in the two cans of chili beans (undrained) and the kidney beans (rinsed and drained.)

•Adjust and serve: Taste the chili and adjust seasonings as needed, adding more salt or chili powder if desired. Serve hot with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or my favorite: served alongside cinnamon rolls from Aldi!