Wednesday, September 30, 2009

Slow Cooker Chili

I am still all about the crock pot. The temperature in Utah has DROPPED & I am all about the warm comfort foods now. Tonight I decided to make some chili & corn bread. You can find my corn bread recipe HERE. It is super moist & yummy! Now for the chili. I found this recipe years ago on long. It is really simple & the kids can easily help.

Here is what you need:

1-2 pounds ground beef (it depends on how beefy you want it)
2-16 oz cans kidney beans, rinsed and drained
2-14.5 oz cans diced tomatoes, undrained (I buy the kind with green pepper & onion)
1-8 oz can tomato sauce
1/2 tsp minced garlic
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper

In a skillet, cook beef over medium heat until no longer pink; drain. Put your meat in the slow cooker. Add the next seven ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours.

We like to garnish our chili with a dollop of sour cream & some shredded cheddar cheese.

1 comment:

  1. Looks yummy. I live in PA and have been on a soup and bread kick as well. I love the fall and winter.



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