I meant to put this on my fall bucket list but I forgot. Anyways, Joe and I have been talking about making chili for a while so it was a nice way to kick off autumn. We made a small change because Joe and I don't care for large pieces of cooked tomatoes. It turned out really delicious. I can't wait to enjoy the leftovers and we are for sure making this again soon. Joe and I are a little obsessed with crock pots and hopefully, I'll have some beef stew to show off soon.
Crock Pot Chili (Adapted from this book)
- 2lbs Ground Hamburger
- 1/2 Large Onion, Chopped
- 2 16-oz Cans Kidney Beans, Drained
- 2 14-oz. Cans Diced Tomatoes
- 1 8-oz. Can Tomato Sauce
- 2 Garlic Cloves
- 1 Tbsp. Chili Powder
- 1 tsp. Cumin
- 1 tsp. Salt
- 1 tsp. Pepper
- Brown the hamburger with half of the chopped onion.
- Blend the diced tomatoes in a blender.
- Add all the ingredients to the crock pot.
- Cover. Cook on low 8-10 hours.
- Serve with warm corn bread.
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