Tuesday, January 17, 2017

Slow Cooker Chili

I love chili, especially here in cold country! My kids love it too as long as some sort of chips accompany it, since that's our favorite way to eat chili around our house.  You can also serve it with some cornbread, cornbread muffins, or serve it over a baked potato too. (That's how I ate chili growing up since we had potatoes with almost every meal!)

Slow Cooker Chili

1 pound ground beef
1/4 cup onions, chopped (or 1 Tbsp onion flakes), optional
4 garlic cloves, minced
2 cans mild chili beans, keep juices
1 can dark kidney beans, rinsed and drained
1 (28 ounce) can diced tomatoes (or 2- 14.5 ounce cans)
2 Tbsp chili powder
1 tsp salt
1 Tbsp cumin
1/4 tsp pepper
1/4 cup water

Brown the beef with the onion and minced garlic. Drain any grease and put into a slow cooker. Add the rest of the ingredients into the slow cooker and stir to combine. Cook on low 6-8 hours, or high for 3 hours. You can also do this in a big pot the same way with browning the beef and then adding everything and simmering until everything is heated through.

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