Sunday, February 1, 2009

Slow Cooker Chili

Here is one of my favorite crockpot chili recipes. I've changed the recipe around alot depending on what I have in the pantry or how spicy I want it. I've also skipped the crockpot and made it in a large stew pot.....just simmering it for an hour before dinnertime. If you try the crockpot version, it makes the house smell yummy when you come home in the evening. It tastes great with frito chips, shredded cheese, chopped onions, sour cream etc. Perfect for those cold nights or football games on the weekend!! Hope you enjoy it!


Slow Cooker Chili

2 lbs. ground beef
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves crushed or 1 1/2 tsp. minced garlic
2 Tablespoons chili powder
1 tsp. salt
2 tsp. ground cumin (or more if desired)
2 tsp. dried oregano leaves
3 cans (14.5oz.) diced tomatoes, undrained
1 can (15oz.) light red kidney beans, rinsed & drained (optional)
2 Tablespoons cornstarch
1/4 cup water

Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in a 3-4 quart slow cooker. Cover & cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes until slightly thickened. Makes 8 servings.

No comments:

Post a Comment