Crock-pot (or not) Chili

bowl of chili

The calendar says we’re in February, the news says we’re in winter, but where’s the cold weather??? Now don’t get me wrong, I’m ok without all the snow we had last year, but come on…60 degrees in February! Winter is when we get to cozy up by the fire, put on our most comfortable sweats and eat a warm bowl of chili. Well it’s too warm for the fire and the sweats, but who says we can’t enjoy the chili? Growing up, my mom would make this recipe so when we would come home from our winter swim meets, we would be greeted with the warm and intoxicating smell of chili waiting for us. Yesterday I decided that enough is enough, I’m making Crock-pot chili! Unfortunately I came up with this great idea too late in the day to put it in the Crock-pot and still have it ready for dinner. Therefore, I decided to just cook it in a soup pot and let it simmer until we were ready to eat. This worked perfectly! So, this recipe works well if you are going to be gone all day and want to have it ready when you get home, or if you just have a few hours. Think about doubling the recipe if you want leftovers because it’s also great the next day. 🙂

Ingredients:
1 lb ground round (I used 90% lean)
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, sliced
1/4 cup dry red wine or water (I used water)
1 Tbsp chili powder (I added a little more to taste at the end)
1 tsp sugar
1 Tbsp brown sugar
1 tsp ground cumin (I added a little more to taste at the end)
1/4 tsp salt
1 clove garlic, minced
1 (15 oz) can kidney beans, undrained
1 (14.5 oz) can Mexican-Style stewed tomatoes, undrained

Topping: (optional)
Shredded cheese
Chopped green onions
Sour cream

ingredients

Brown ground beef, then drain.

ground beef

Chop onions.

onions

Chop green pepper.

green pepper

Slice celery.

celery

Saute onion, green pepper and celery in a little oil.

saute veggies

Add the rest of the ingredients, and put in the Crock-pot (or soup pot).

spices added

tomatoes added

If in Crock-pot, set on low for 8-10 hours. If using soup pot, bring to high simmer for ~ 20 min then reduce heat to simmer until serving time. Best if simmering for 1+ hours.

Ladle into bowls and top with desired toppings.

bowl of chili

Enjoy 🙂
xoxo

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1 Comment »

  1. Rod said

    Looks good! I think might add some sour cream and scallions:) Good to know it can be cooked faster than in a slow cooker!

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