If you have a crockpot or slow cooker that you haven’t used lately, its time to pull it out, dust it off and put it to work. I really like using my crockpot because I don’t dirty many dishes and I can start a meal before I leave for work and its ready when I get home. I love coming home to a house with great cooking aromas.
One of my favorite crockpot recipes is chili. I have several great chili recipes but I really like this tangy version.
CLASSIC CHILI – CROCKPOT STYLE
Ingredients
1 1/2 ground beef
1 1/2 cups chopped onion
1 cup chopped green bell pepper
2 cloves garlic, chopped
3 cans (15 oz. each) dark red kidney beans, rinsed and drained
2 cans (15 oz. each) tomato sauce
1 can (14 oz. diced tomatoes, undrained
2 to 3 teaspoons chili powder
1 to 2 teaspoons dry hot mustard
1/4 teaspoon dried basil
1/2 teaspoon black pepper
1 to 2 dried hot chili peppers (optional)]
Directions
Cook ground beef, onion, bell pepper, and garlic in a large skillet until meat is browned and onion is tender. Stir occasionally. Drain fat and discard. Transfer mixture to a 5 quart crockpot.
Add beans, tomato sauce, tomatoes, chili powder, mustard, basil, black pepper, and chili peppers and mix well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.
Quick Tips
Spray crockpot with cooking spray for easy clean up.
Use pre-cut onions and peppers and minced garlic.
I like to cook this chili on low because it really give the flavors time to blend. My family prefers mild, not spicy, chili, so I use half of the recommended amounts of chili powder and hot mustard and I also omit the hot chili peppers.when I make this recipe for my family.