Crock Pot Chili

4 10 2011

It is the time of year when the patio chairs kind of get folded up and placed against the wall.  We push our “hardy hibiscus plant” closer to the house to protect against the wind and rain and even some snow which sometimes happens in the fall and winter season here in Vancouver.   Some people call this the Lower Rainland for the very fact that we get much more rain than a lot of other provinces.  We are very green here most of the year.  We also are lucky enough to have a beautiful display of colored leaves on the trees as we get into October and November.  I took a picture of the leaves outside our house – which as you can see have become vibrant red.Anyway I would like to share with you my Crock Pot Chili recipe with a few alterations.  I do make this many times in the year – my husband always refers to it as winter food but we like it any time of year.

JULIE’S CROCK POT CHILI

Ingredients

  • 2 pounds ground beef
  • 2 (16 ounce) cans white kidney beans, rinsed and drained
  • 2 (14.5 ounce) cans whole tomatoes, undrained
  • 1 (8 ounce) can tomato sauce or tomato soup
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • Shredded Cheddar cheese

Directions

  1. In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.  I also like to add chorizo sausage to give it a good flavour.  You can cook it with the ground beef a bit first.  Also I add a bit of pirri pirri or hot sauce to taste.    When you serve you can add a generous spoon of sour cream after the cheddar cheese.  (not necessary though).  ENJOY!!!!    We usually serve this over white rice or you could just have it on it’s own accompanied by a nice glass of red wine.  Cheers!!!