Hi all! I apologize for the late posting of the Crock of the Week this week, I enjoyed a few days off with my family for my birthday! This week, I am giving you a traditional recipe that you can easily throw together in your crock pot. For years, I used a dutch oven on the stovetop for making chili, but the crock pot is a great way to make it too, since you don't have to pay as much attention to it once you throw it together.
Crock Pot Chili
- 2 lbs ground beef, browned and drained
- 1 green or yellow bell pepper, diced
- 1 large onion, diced
- 3 15-oz cans diced tomatoes (I use the chili-ready kind, but plain is fine too)
- 1 15-oz can of tomato sauce
- 3 tbsp chili powder
- 2 tbsp cayenne pepper
- Salt/pepper to taste
- 2-3 15-oz cans pre-cooked pinto beans, light red kidney beans, or dark red kidney beans, drained and rinsed
In a large skillet, saute onion until soft. Add in the ground beef and brown that up. Drain, and then transfer mixture to the crock pot. Add the diced tomatoes, tomato sauce, stir. Mix in diced peppers and spices. Cook on high for 4 hours or low for 6. Then add your beans (I use 3 cans because my 2 year old son LOVES beans! I use 1 can of each of the beans listed in the ingredients to make the chili pretty, haha!), and cook on high for another hour or low for another 2.
Garnish with shredded cheese and sour cream when serrving, and I also enjoy some cornbread with chili. YUM! Freezes well and leftovers taste even better, in my opinion.
This week, I decided to do a photo of my son's chili plate :)