Fall is here. I love everything about this season – leaves changing, cooler temps, bonfires, apple picking, pumpkins, acorn squash . . . the list goes on. It’s also a really hectic time of year. School starts up again, and with it comes parent/teacher nights and driving back and forth to sports practice and games.
For our family a crockpot or slow cooker can be a real lifesaver. Extra bonus? Coming home to a house that smells like someone’s been cooking all day. Not a morning person? No problem. Put this together the night before and start up the crockpot next morning.
Chili is a perfect crockpot meal. For me, what makes it even more perfect is that it’s my husband’s specialty. So I don’t have to cook AND when we all come in at the end of the day, dinner is ready. What could be better than that?
Here’s his recipe.
- 2 pounds ground beef
- 2 cups chopped onion
- 1 green pepper
- 1 jalapeno (optional)
- 3 cloves garlic, minced
- 4 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 cup beef stock (1 beef bouillion cube in one cup hot water is fine)
- 1 28-ounce can diced tomatoes
- 3 one pound cans kidney beans (Mark uses dark and light kidney beans)
Brown ground beef, discard the fat. While the beef is browning, cut up the veggies and toss into your slow cooker with the seasoning and beans. Add browned beef and stir until combined.
Cook on low 8-10 hours or on high for 5 hours. Top with sour cream or cheddar cheese, serve with crusty bread and you’re good to go. This also freezes well.
Take the time to really brown the meat. Be sure to drain off excess fat before adding to the slow cooker. If you’re worried about the chili being too spicy, use 3 tablespoons of chili powder instead of 4 and leave out the cayenne and jalapeno pepper.
I’m looking forward to making chili now that we are getting into the Fall season. This chili sounds delcious.