Saturday, November 5, 2011

Crock Pot Chili

Mmm mmm mmm!  I have tried a new chili recipe every year and there is always something wrong with it.  Well, I finally found one I can't complain about.  Not too spicy, but spicy enough, plenty of meat and generally what you expect from your chili.  Did I mention I made this in the crock pot?  So it was practically effortless.  Follow along and I'll show you how to make it:

Crock Pot Chili
*Recipe from Betty Crocker
2 pounds ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14 oz each) diced tomatoes, undrained
1 can (15 oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 or 16 oz) kidney or pinto beans, rinsed and drained
Shredded Cheddar Cheese, if desired
Bread bowls (optional)

*Tips & tricks: If you like a spicy chili, use one pound ground beef and one pound hot and spicy pork or Italian bulk sausage instead of all beef.  Cook and drain the two together before adding to the cooker.

First, cook beef in a large skillet over medium heat, stirring occasionally, until browned; drain.
Mix beef and remaining ingredients except for beans and cheese into the slow cooker.  Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours) or until onion is tender.
Stir in beans.  Cover and cook on high setting 15 to 20 minutes or until slightly thickened. 

Serve it up and sprinkle with cheese.

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