February 1, 2012

Slow-Cooker Hearty Beef Chili

In light of the approaching Superbowl Sunday, I'm taking a quick break from blogging about our honeymoon cruise to share a delicious chili recipe with you. I don't know about you, but chili has always seemed to me as not only a good wintertime food, but the perfect accompaniment to watching some good 'ole football.

This recipe is easy to prepare ahead of time and have ready for kick off. A crock pot will also keep it warm for you throughout the duration of the game.

Slow-Cooker Hearty Beef Chili

1 1/2 lbs. lean ground beef
1 can {15 oz.} dark red kidney beans, rinsed
1 can light red kidney beans, rinsed
1 1/2 cups salsa
1 can {15 oz.} tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup corn
cheddar cheese {for serving}

Brown the meat and drain. Add to slow cooker with all other ingredients except cheese; stir well. Cover with lid. Cook on low 5-6 hours or high 3-4 hours.

{Here are the ingredients mixed together pre-cooking time in the Crock Pot}:

Serve topped with cheddar cheese. {Crackers are a great addition, too.}

*I must tell you, this chili is T.H.I.C.K. It's really not very soup-y. Matt and I really love this recipe, but if you prefer your chili to have a more soup-like consistency, then this recipe probably isn't for you.*

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