Brrr.
All I want to do is cozy up with a warm soup and a good book.
To celebrate the wonder that is winter, I'm hosting a party. You're invited to join me every Tasty Tuesday through March for a virtual potluck. If you joined me for the Summer Salad Virtual Potluck, then you'll reunite with a few friends. Plus, I'm so excited to introduce you to a couple more. You're going to love them.
They're all bringing soup!
This chilly weather calls for chili, and I have the perfect recipe. Easy chili. Crockpot chili.
You may have the ingredients in your pantry. Happy dance! We're having fun already.
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| With crinkled nose, my five-year-old insists the chili looks better in person. Everyone's a critic. |
My mom gave me a similar recipe years ago and through experimentation (okay, making mistakes and not paying attention to the recipe), I created this one.
Easy Crockpot Chili
1 pound ground beef
1 onion, sliced
3 cans kidney beans, drained
1 15 oz. can of tomato sauce
1 can of Rotel diced tomatoes
1-2 Tsp. chili powder
1 Tsp. Worcestershire sauce
1 Tsp. salt
1.Brown the beef and onion. (I know. This part is more work than I prefer.)
2.Place all ingredients in crockpot.
3. Everything is cooked, so the purpose it to allow it to ruminate. 2-3 hours on high or 6-8 hours on low.
Magical Meal Combination:
My son, who doesn't like "spicy," declared his love for this chili if he has milk and cornbread to "cut the fire." My daughter prefers crackers. Toss out some carrots or celery before the meal and everyone is happy.
Special Tricks:
- Grab a crockpot liner to make clean up as easy as possible.
- Also, if you want a shortcut, you can brown the meat in the microwave and place the uncooked onion in the crockpot with the other ingredients, but browning them together tastes better.
- Use paper bowls to make clean up even easier.
- If it seems a little too soupy, lift the lid at the end of your cooking time and it will evaporate. My house always needs more humidity this time of year anyway.
Made this for dinner tonight. YUM! I substituted red beans for kidney beans because I don't care for the texture of kidney beans. I would never have thought of using Worcestershire sauce in a chili recipe, but I think that was the ingredient that set this recipe above all the others I have tried. Thanks for sharing!
ReplyDeleteSo glad to hear it, Dee Dee! The Worcestershire is from my mama's original recipe. I totally agree with you about the beans, too, as an option. It works for a variety of beans. Now that I think of it, I'm pretty sure one of the cans I used was red. I don't pay much attention to those things and just grabbed what was in the pantry. (I'm so not a culinary master, am I?) I thought they were the same thing just different name. I do recall the beans looking different in the colander, though. I love how you try so many new recipes. Thanks for trying this one!
ReplyDeleteThat does sound easy - I'm always looking for something quick to come home to on nights I teach. Love the idea of the easy-clean-up liner, too - thanks for the suggestion!
ReplyDeleteIt is easy and perfect for teachers--my mom was one for thirty years. Plus, she's a great cook, so if I share one of her recipes you know it's yummy.
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