Wednesday, November 16, 2016

Crockpot Chili

It’s getting cold outside, so it’s time to pull out the crockpot for some soul warming Chili!  I’ve experimented with several crockpot chili recipes and this is by far my favorite.   The acidity of the tomato sauce keeps the meat from drying out as it cooks over the course of several hours.  The flavors of the spices blend really well with the ground beef and beans.  You will notice the flavors really settle in day 2, so you get the advantage of looking forward to leftovers!  I hope you enjoy this and let me know what you think in the comments! 

Crockpot Chili 


1 lb Ground Beef
1 Stalk Celery, chopped
1 Onion, chopped
4 oz. Diced Green Chili’s
15 oz Tomato Sauce
15 oz. Diced Tomatoes
15 oz. Kidney Beans, with liquid
15 oz. Pinto Beans, with liquid
1 tbsp. Cumin Powder
2 tbsp. Chili Powder
2 tsp. Black Pepper
1 tsp. Fine Sea Salt
½ tbs. Cayenne Pepper (optional) 


Step 1 - Add Ground Beef to a lightly oiled pan and fry over medium heat, stirring frequently until evenly browned.

Step 2 - Add All ingredients, including cooked Ground Beef to the Crock Pot and stir until blended.  Do NOT drain the juices from canned beans.  The juices improve the flavor and texture of the end product!   Include Cayenne if you prefer the extra heat!

Step 3 – Cover and cook on High for 4-5 hours OR on Low for 8 hours. 

Step 4 – Serve up with shredded cheddar cheese and/or sour cream.  

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