Tuesday, January 4, 2011

Slow Cooker Chili

This recipe has been a staple in our house for the last couple of years and we eat it very frequently during the cold months. I typed it out for a friend and since this is the first time I had written it out, I thought I'd share! It's SUCH an easy recipe- just throw it in the slow cooker and let it cook.

Chunky Chili (adapted from the Rival Crock Pot Best-Loved Slow Cooker Recipes book)

1 lb 90% lean ground beef
1 med onion, chopped
2 cans (14.5 oz each) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
 1 jar medium salsa
 1 tbsp chili powder
1.5 tsp ground cumin
4 dashes hot sauce
Salt and black pepper to taste
Shredded cheddar cheese to top
1. Cook and stir beef and onion in large skillet on medium-high heat until beef is browned and onion is tender. Drain and discard fat.
2. Combine all ingredients except the salt, pepper, and cheese in slow cooker, and stir well. Cover and cook on LOW 5-6 hours. Season with salt and pepper and top with cheese.

Makes 4 servings

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