Have I ever talked about how much I love my Crock Pot? It is pretty much the best invention ever. I prep something for like…20 minutes, and then I can go do ALL THE THINGS and then my dinner is done like, 6 hours later.
Lazy girl’s dream.
The Crock Pot is also great for making things in large quantities (who has ever made a small dish in a Crock Pot? Unless you have a mini one, or something…) which means leftovers, which means I don’t have to cook. Are we seeing a pattern here?
Earlier this week, I had a craving for chili. The last time I made chili, my husband hated it (for the record, it was good – ground beef and sweet potato, YUM!) so I went back to a more traditional recipe for this go around. Chili is great because it’s hearty, filling, and – if you don’t cover it in sour cream and cheese – pretty healthy.
Here’s the recipe I ended up with. I think next time, I’ll add a little bit of heat, either through some green chiles or jalapenos – so add away if you like heat!
- 2 lbs ground beef (at least 80% lean - I used 85% lean)
- 1 15-oz can tomato sauce
- 1 28-oz can diced tomatoes
- 1 15-oz can kidney beans, rinsed
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp. chili powder
- 1.5 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. pepper
- green chiles or jalapenos (optional)
- 1. Brown the hamburger and onion in a skillet. You'll want it most of the way cooked, but if it's still a little pink, that's ok - it will cook in the Crock Pot.
- 2. Combine all ingredients in the Crock Pot and set to "low" for 6-8 hours (I did mine for 8 hours)
- 3. Serve garnished with sour cream, cheese, corn chips, etc.