- Brown the meat, drain and set aside.
- Place ingredients in slow cooker in the order listed and then stir briefly just until combined.
- Cook on High for 5-6 hours, or Low for 10-12 hours.
- Optionally top with sour cream & cheese, and serve with rice.
October 28, 2008
Gotta Love the Slow Cooker
I know I love mine! It's one of my favorite wedding gifts, and God's gift to busy (or lazy) cooks. Isn't it the greatest feeling to come home after a long day and for your house to be filled with yummy smells? Not to mention the fact that you haven't touched a pot in 8 hours. It's like someone lovingly came over and made you dinner and it was ready the second you walked through that door. Plus, slow cookers always make way too much food, so you have leftovers that only get better as the week goes on.
In this cookbook I have, there are like 20 different beef chili recipes. I have only made one before and it turned out more like a pasta sauce instead of a chili, so this time I wanted to go for one that looked a bit more meaty. And boy was this sucker meaty! It's more like a stew than a chili really. The recipe says that you can add an 8 oz. can of tomato sauce to make it more tomatoey (I can make up words, right?). I didn't, but I liked it chunky. We served ours on top of some steamed rice, and it was a big hit. Great leftovers for days too.
Adapted from Fix-It and Forget -It
2 lbs. coarsely ground beef
2 16-oz cans red kidney beans
2 14.5-oz cans diced tomatoes
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 garlic cloves, minced
3 Tbsp. chili powder (more or less depending on personal preference)
1 tsp pepper
2.5 tsp salt