Thursday, January 13, 2011

Slow Cooker Chili



Yesterday was another snow day here in New York. There is so much snow in our driveway and yard, it is overwhelming! Having the day off from work means that I can snuggle under the covers for most of the day. When it comes to eating, a big pot of chili comforts the soul. This version happens to be a favorite of mine due to the ease of cooking. All the work is done in the Crockpot, allowing it to simmer away with little effort from the cook! Growing up, I never ate chili without some corn chips, making an average bowl of chili into Frito chili pie. However you choose to serve the dish, the results will be a hearty and satisfying bowl of chili that everyone can look forward to on a cold winter day.

Slow Cooker Chili

1 pound ground chuck

2 (15 oz.) cans red kidney beans, drained

1 (26.5 oz) can garlic-herb spaghetti sauce

1 (14.5 oz) can diced tomatoes

2 tablespoons chili powder

1 teaspoon ground black pepper

1/2 teaspoon salt

Garnishes: Sour cream, Cheddar cheese, corn chips, and/or minced green onion

In a medium skillet, cook ground chuck over medium-high heat until beef is browned and crumbles. Spoon beef into a 6-quart slow cooker; add beans, spaghetti sauce, tomatoes, chili powder, pepper, and salt. Cover, and cook on low for 6 hours. Garnish with desired toppings.

Source: Cooking with Paula Deen, January/February 2008

One Year Ago Today: Island Pork Tenderloin

1 comment:

Gabe said...

I can't wait to try this recipe out. I love a good chili!

Thanks for sharing.