Recipe: My yummy, easy Crock pot Chili

This is one of our staples in the Fall and Winter.  It’s easy to do, done ahead of supper, feeds an army when we need it to and is perfect with football on Sunday’s.  What’s better is that it cooks in the crock pot so you don’t have to worry about it being on the stove all day.

This recipe isn’t a hot chili – so feel free to add more tobasco if you prefer extra heat.  However, it is very garlicky which we love!

If you are a new cook, this is an easy, family pleasing meal. Enjoy!

Ingredients:

-Extra lean ground beef (or turkey) – about 1 package (2 pounds)

-4 cups crushed tomatoes (I use 2 large cans)

-2 cans red kidney beans, drained

-1-2 pepper(s) chopped

-2 cups mushrooms, sliced or chopped

-1 chopped onion

-6 cloves crushed, fresh garlic

-2-3 tablespoons chili powder

-3 dashes tobasco sauce

Directions:

1-In frying pan or wok, cook meat.  When cooked, add garlic, onions, peppers and mushrooms. Let cook until onions start to get tender and translucent. (Note: In a pinch for time? Just cook the meat and add the raw veggies directly into the crock pot as in step 2.  Cooking the veggies and garlic makes more of the yummy flavours come out, but isn’t a must.)

2-In the crockpot, add tomatoes, beans, chili powder and tobasco sauce.

3-Add meat mixture to the crock pot.

4-Simmer on low for 5-6 hours, or on high for 3-4.

5-Serve with your favourite fresh bread, garlic bread, or with nacho chips and sour cream (my favourite way! You don’t even need a spoon. And note: the 2 measly chips in the picture below are for show only.  I eat half the bag with it…)

For leftovers (or for my son!) I make a plate of nachos, baked in the oven with melted cheese on top.  My son gets his like this because, while he will eat a bowl of chili, if the nachos are available he’ll just eat those.  This way, to get to the nachos, he has to also eat the chili.