
It was the perfect day to cook chili. After church, Reese took a nap while I started chopping, dicing, browning and mixing....and let the crock pot do the rest....

If you are in the mood for a really great chili recipe, be sure to try this spiced chili. It's YUM!
1 1/2 pounds ground beef1/2 cup chopped onion4 garlic cloves, minced2 cans (16oz ea) kidney beans, rinsed & drained2 cans (15oz ea) tomato sauce2 cans (15oz ea) stewed tomatoes, cut up1 cup water2 bay leaves1/4 cup chili powder1 tbs salt1 tbs brown sugar1 tbs dried basil1 tbs Italian seasoning1 tbs dried thyme1 tbs pepper1 tsp dried oregano1 tsp dried marjoramShredded Cheddar cheese and additional chopped onions, optional
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings. Cover and cook on low for 4-5 hours. Discard bay leaves. If desired, serve in bread bowls and garnish with cheese and onions. Yield: 12 servings, 3 quarts
Hubby and I like our chili with onions, a dollop of sour cream and cheese. YUM! Enjoy!
1 comments:
Looks good! Can you send me that recipe for the breakfast casserole you made at the lake house this summer? I in need of a brunch item for Christmas a.m. Thanks!
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