Monday, July 7, 2014

Crockpot Chili

My husband loves chili.  He doesn't care whether it's 30 degrees outside or 100 degrees, he'll eat chili any time of the year.

Chili is a classic American dish, so I figured I'd make some over Fourth of July weekend.  Just throw all the ingredients in the crockpot and let it simmer for hours.  You really can't go wrong.

Crockpot Chili

1-2 lbs. hamburger meat
3 cloves of garlic, finely minced
2 (14.5 oz) cans of diced tomatoes with green chiles
3 (8 oz) cans of tomato sauce
2 1/2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. paprika
2 tsp. cocoa powder
1 tsp. sugar
Salt and pepper to taste
1 (15 oz) can light red kidney beans, drained and rinsed
1 (15 oz) can dark red kidney beans, drained and rinsed

Cook hamburger meat using skillet over medium heat.  Drain oil out of pan, reserving about 2 Tbsp.  Put ground beef and 2 Tbsp. of oil in slow cooker.

Add garlic, diced tomatoes, tomato sauce, seasonings, cocoa powder, and sugar.  Season with salt and pepper to taste.  Cook on low 4-5 hours.

Stir in kidney beans and cook on low for another hour.  Serve warm with desired toppings.

Optional toppings: Shredded cheese, sour cream, chives, hot sauce

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