If you haven’t used your crock pot recently, its time to pull it out of the cupboard. Crock pots are perfect for those busy weeknights. Here are 3 different chili recipes for a chilly evening.
Mom’s Favorite Chili
1 pound ground beef ; browned, drained
1 can pork and beans
1 can chili beans
1 regular can tomato sauce
1 teaspoon cumin
1 teaspoon chili powder
Red pepper ; to taste
Salt ; to taste
Mix all ingredients in crock pot. Cook on LOW for 3 to 4 hours.
Navajo Beef And Chile Stew
3 pound lean beef stew meat ; cut 3/4 ” cubes
1 large onion, chopped
2 garlic cloves, minced
1 can ready-cut tomatoes with juice – (14 1/2 oz)
1 can diced green chiles – (7 oz) drained
1 can whole-kernel corn – (8 1/2 oz) undrained
1 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground red pepper
2 tablespoon yellow cornmeal
Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.
20 Minutes before serving:
Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.
2 pounds ground beef
(or cubed lean stew beef)
1 can tomato sauce – (8 oz)
1 can tomato paste – (6 oz)
1 can stewed tomatoes – (16 oz) ; (optional)
2 tablespoon chili powder
1 teaspoons salt
1 teaspoon hot pepper sauce ; or more
Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours. (Add a can of your favorite beans if you wish, but then it wouldn’t be No-Bean Chilli.)
This recipe yields 4 to 6 servings.
Source by Diane Watkins