Sunday, December 6, 2009

ready for some spiced chili?

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 beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16oz ea) kidney beans, rinsed & drained
2 cans (15oz ea) tomato sauce
2 cans (15oz ea) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 tbs salt
1 tbs brown sugar
1 tbs dried basil
1 tbs Italian seasoning
1 tbs dried thyme
1 tbs pepper
1 tsp dried oregano
1 tsp dried marjoram
Shredded 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!


Kari said...

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!