Sunday, October 30, 2011

Crock pot chili

We had a house-full of teenagers and their parents over last night. My oldest son’s 18th birthday is coming up, and we wanted to have some of his friends and their families over for dinner to celebrate this milestone. And with the weather cooling off like it has (It’s actually been chilly in Dallas, and I’m not complaining that’s for sure!), the obvious choice for what to feed everyone was crockpot chili.
I don’t know anyone who doesn’t like chili. Top it with shredded cheese, sour cream and Fritoes and that’s a scrumptious meal…and so easy to prepare! This chili cooks all day in the crockpot all day, and fills your home with the smells of a TexMex restaurant. Mmmmm! You can assemble the chili the day before and keep it in the refrigerator up until you start it cooking. That adds to the ease of meal prep. Here’s the recipe:


3 lbs. lean ground beef
4 large yellow onions, diced
4 large green bell peppers, diced
3 tsp. crushed garlic
4 28-oz. cans whole tomatoes with the juice, crsuehd
2 cans light red kidney beans, drained
2 cans dark red kidney beans, drained
3-4 T. chili powder
2-3 tsp. cumin
2 tsp. salt
1 tsp. black pepper

Brown ground beef, onion, green pepper and garlic together in skillet. Drain off grease. Transfer to a 7-8 quart crock pot. Add the remaininig ingredients and stir to blend. Cook over low heat for 8 to 10 hours.

Enjoy the chili!

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