Chili, But Not Cold



'Tis the season for yummy stews and chili. I love using my huge slow cooker for these types of meals. It's just easy to throw stuff in the pot round lunch time, and let it cook throughout the day. Something about cold weather and having delicious aromas permeating a warm house is just comforting. This chili recipe is hearty and thick, my kind of dish. Add more tomato sauce if you are a soupy chili fan. It's like choose your own adventure chili recipe. The last time I made it I wished I had doubled the recipe. Left-overs the next day just weren't enough.

Crock Pot Chili
|| ingredients ||
1 pound ground beef
1/2 onion, chopped
2 cloves garlic, minced (I added about five cloves, but enough about me)
1/2 tablespoon olive oil
1 (16-oz) can pinto beans, drained and rinsed
1 (16-oz) can kidney beans, drained and rinsed
1 (16-oz) can black beans, drained and rinsed***
1 (16-oz) can tomato sauce
1 (16-oz) can diced tomatoes
1/2 teaspoon garlic powder
2 tablespoons chili powder, add more for spiciness
1/2 tablespoon oregano
1/2 teaspoon cumin
3 tablespoons Worcestershire
1 tablespoon Tabasco
1 tablespoon liquid from a jar of Pepporocini peppers
1/4 cup water
salt and pepper to taste
shredded cheese and sour cream, for serving

***update*** I have been adding one can of black beans each time I've made this. Noms.

-Saute the minced garlic (Pampered Chef garlic press) and chopped onion in the oil until barely golden. Add the ground beef and cook until browned; drain.

-Drain and rinse the two cans of beans and add them to your crock-pot. Add the beef, tomato sauce, and diced tomatoes. Then add the rest of the ingredients (except cheese and sour cream) to the crock-pot and stir well. Cook on low for 4 hours, but it can cook pretty much all day.

-Serve with shredded cheese and sour cream, or whatever suits your fancy. Serves 4-6















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