Crockpot Chili
This is the chili that my mom makes (basically) and I adapted it slightly for my own needs. I love the flavor of Carol Shelby’s chili seasoning, so I always use it. Always. I won’t make chili without it, and I won’t eat anyone else’s chili. I am a chili snob like that. Or you can call me a picky eater…either way it’s probably true. :-P
You will need the following:
A big, ginormous crock pot (I think mine is 5-6 quarts)
1.5 – 2lbs ground meat of your choice (I use beef or turkey depending on what is cheap and my mood)
1 medium to large onion, chopped
1 green bell pepper, chopped
2 cans (15oz) Hunt’s Diced “Fire Roasted” tomatoes (if you can’t find these, 2 cans of Mexican stewed tomatoes work well)
1 large can (29oz) tomato sauce
2 cans (16oz, or 1 large) dark red kidney beans
1 package of Carol Shelby’s Texas Chili kit (It includes: chili seasoning, cayenne pepper & salt. Throw the “masa” flour away as you won’t need it)
Brown the meat with the chopped onion and pepper. Drain the grease (if any) and put the meat into the crock pot. Add all the cans of tomatos, sauce, and beans. I always drain my beans a bit, but that’s up to you. Add the seasoning from the chili kit. Stir all the ingredients until well mixed. Praise yourself for being a culinary genius.
If you are in a hurry, cook on high for 6 hours (that’s really a minimum for good flavor).
If you have more time, 8 hours on low.
If you have a LOT of time, 10 hours on low.
Serve with shredded cheese, sour cream, or any other condiments you like. I usually make cornbread and a salad to round it out. Rainy days are not necessary, but they add to the flavor and enjoyment of this meal, trust me. :-)
