Crock-Pot recipes make life so much easier, don’t you think? Â In the 10 minutes it takes to brown the ground beef, you can dice up the onions and celery and open 5 cans! Â Then, stir it all together and this hearty meal practically cooks itself!
I like to put this in my crock-pot on a Sunday morning and let it cook while we’re at church. When we come through the door, we can smell the aroma of this delicious chili! Â If you make a pan of cornbread and some honey-butter ahead of time, all you have to do when you come home is just dish it up! Â I love easy meals like this!
This recipe makes about 5 – 6 servings, but you can easily double it and it will still fit in your regular-size crock pot.  It’s nice to have leftovers too.  This is perfect as the base for a taco salad, added to cooked macaroni for a fast “Chili-Mac” or wrapped in a warm flour tortilla and topped with some grated cheese for a quick burrito!
Here’s how to make it:
1 lb. ground beef, browned and drained
1 – 8 oz. can tomato sauce
1 – 15 oz. can stewed tomatoes
1 – 15 oz. can kidney beans, drained & rinsed
1 – 15 oz. can pinto beans, drained & rinsed
1 – 4 oz. diced green chiles
1/2 of a medium yellow onion, diced
1 – 2 ribs celery, diced
2 T. chili powder
1 1/2 t. ground cumin
1/4 t. garlic powder
1/2 t. black pepper
1 t. salt
1 c. hot water
Brown the ground beef in a skillet over medium-high heat. Â Drain the grease. Â (If you want to, you can put the ground beef into a strainer and rinse with hot water to remove more of the fat!) Spray the crock-pot with non-stick cooking spray. Transfer the meat to your crock pot and add the remaining ingredients. Â Stir together.
(I like to mix my seasonings together ahead of time and put it in little zipper sealed bag and keep it in my pantry. Â It makes this “quick-to-put-together meal” even quicker!)
Set the heat on LOW and cook for about 5-6 hours. Â (If you’re in a hurry, you can cook it on high for about 3-4 hours.)
To serve, let everyone top their own bowl of chili with some grated cheddar cheese, diced onions, oyster crackers and a dollop of sour cream.
(You can stretch this recipe by doubling the beans and adding an additional 1/2 c. hot water.)
j’arrive, attendez moi pour le manger. Hummmmm!!!!
il a l’air excellent!
Merci pour la recette
Bel automne à vous
Elisa
Made this today and it was very good and also very easy to make. I will definitely make it again.