Golden Acorn Homeschool

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.  :-)

When I got home from co-op today, these were waiting for me in a lovely box from amazon.com.

Because I enjoyed them so much, and because I had to send back the ones I borrowed, and because they were nearly 50% off!  For the whole set!  How could I resist a deal like that?!?

Also gracing my shelves today is Stephanie O’Dea’s new cook book, Make it Fast, Cook it Slow.  I cannot wait to crank out some yummy recipes with my crockpot!

The happiest days are the days when new books arrive in my home.  *happy sigh*

I have to tell you, if it were not for my crockpot, I don’t think we would be eating home-cooked meals as often as we do.  Well, maybe that’s not true, but I would definitely be more grumpy because I truly despise having to cook after a long day, especially knowing that I have hours of homework ahead of me.  The crockpot is truly a busy mom’s best friend, and even more so for a busy homeschooling mom!

Meatloaf and potatoes is one of my family’s favorite meals.  You can very easily make it in the crock pot and let it cook all day while you get other things accomplished.  This meal is easy to reduce for smaller families, or single people as well, just use a smaller crock pot.  I use my ginormous one, of course!

Make your meatloaf however you typically make it.  If you don’t have a recipe you already love, here is one of my favorites (I make it different every time, based on what I have):

2.5 pounds of ground turkey (or beef, if you prefer)

1 egg

3/4  cup smashed cornflakes (or bread crumbs, but I prefer corn flakes)

1 envelope of Lipton onion soup mix

1/4 Worcestershire sauce

salt, pepper, paprika, garlic salt, Italian seasoning to taste.

Mix the ingredients well and form a “loaf” in the bottom of your crock pot.

Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil.  Place them around the meatloaf.  Cook for 8-10 hours on low.

There is something about roasting the meatloaf and potatoes all day that really gives this meal a savory and delicious flavor.  It tastes like your regular meatloaf, only better.  The potatoes get very golden and buttery tasting even without the butter.  Serve it up with a favorite veggie or salad.  I hope you try it soon and enjoy!