my southern life embellished by a living faith in God

What’s for Dinner? Easy Crock Pot Chili

What’s for Dinner? Easy Crock Pot Chili

What’s for Dinner? Easy Crock Pot Chili

Since the temps are finally starting to drop a little here, I thought it would be a good time to share a simple chili recipe.  This is a super easy recipe that I have made many times.  I usually put it on in the morning and let it cook all day.  Especially good for busy working moms that can’t come home and spend a lot of time in the kitchen.  I used to come home and be so excited that supper would be ready!  The recipe comes from Bell’s Best (the yellow one) and you can double the recipe if needed.

My secret to this recipe was to use fresh tomato juice and tomatoes (in place of 2 cups of water) from the garden.  I love, love, love a garden. But we don’t always have those luxuries so the canned versions will do if you want to use instead of the 3 cups of water. Did I mention that I love, love, love a garden???

1 lb. ground beef                                                  1 (8 oz.) can tomato sauce

1 Tbsp. Worcestershire sauce                           1 (6 oz.) can tomato paste

2 onions, chopped                                                1-3 cups of water

1 clove of garlic, minced (I used powder)          1 1/2 Tbsp. chili powder  (I used more)

2 bell peppers, chopped                                       2 cans red kidney beans

Brown meat, onions and garlic in iron skillet; put in crock pot with all other ingredients, except beans. Cook on low setting 8-10 hours.  Add beans last hour.  One thing good about this dish, you cannot overcook it.  I cheated and always added the beans early.  I am sure there were many days when I added the beans with the other ingredients and let them cook all day.

I always served cornbread the (Martha White package) version and I always served over rice.  Enjoy!

For an extra spicy meal, try this Mexican Cornbread recipe.



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