Thursday, January 13, 2011

Slow Cooker Chili

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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.