Slow Cooker Chili
Just so you know, I haven’t abandoned my new blog before I even got going! No, I just haven’t been cooking!! But here we go, here is supper tonight for my family. I will be eating something else, because I do not like beans. I may just have a bologna sandwich! Picture forthcoming, it’s cooking as we speak!
Slow-Cooker Chili
From EAT Magazine, Fall 2006
Prep 25 min.
Cook 10 hr (low) or 5 hr (high)
Ingredients
1 1/2 lbs ground beef
2 (15 oz) cans red kindey beans or small red beans, rinsed and drained
2 (14.5 oz) Cans Mexican-style stewed tomatoes, undrained (I used Ro-tel Mild diced tomatoes)
1 (16 oz) jar salsa (I used Pace Mild chunky salsa)
3/4 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 clove garlic, minced
Desired toppers, such as sliced green onions, corn chips, chopped tomatoes, and/or shredded cheddar cheese
Directions
1. In a large skillet, brown ground beef, over medium heat. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Add beans, tomatoes, salsa, onion, sweet pepper, and garlic to beef in slow cooker; stir to combine.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve chili with desired toppings. Makes 6 servings.
I tend to make it hotter than this for my hubby and his family because they seem to be immune to hot things. I usually use hot Pace and hot Ro-Tel tomatoes. But, this is my family tonight so I used mild because they are weak 😉 Hubby’s family all rave about this chili so it must be good. And the best part, it’s cheap to make!
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