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« Food Safety For Seniors | Home | Easy Chicken and Dumpling Stew »

Crockpot Chili

By Char | October 26, 2007

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Cold, damp and rainy. Perfect weather for making a batch of chili. We eat a lot of chili in the fall and winter.

Here’s one of my favorite ways to do it. I use a slow cooker so I can just put it on and let it cook. I do have to check it once, at the three hour point, when I turn it down. I hope you enjoy it.

INGREDIENTS

    1 pound Hamburger
    2 cups chopped Onion
    1 can (8 oz.) Tomato Sauce
    1 can (14.5 oz.) Black Beans, drained and rinsed
    2 can (14.5 oz.) Mild Chili Beans, do not drain
    1 can (28 oz.) Diced Tomatoes
    3 T Watkins Chili Powder (01928)
    1 T garlic, finely chopped
    1 t Watkins Cumin (00592)
    1 t Salt
    1 t Watkins Dry Mustard (01936)
    1 cup water
    2 cups cooked Elbow Macaroni

DIRECTIONS

    Brown the hamburger and chopped onion in a skillet and pour into crockpot.
    Add the tomato sauce, black beans, chili beans, chili powder, garlic, cumin, salt, and dry mustard.
    Set on high for 3 to 4 hours
    Add 1 cup of water and turn to warm/serve. Taste and add more spices if necessary.
    Cook the elbow macaroni on the stove and mix in with the chili.

Serve with some shredded cheese and a dollop of sour cream.

You can also make this by cooking on low for 8 to 10 hours. Perfect if you are going go to be out of the house all day.

It’s a cloudy rainy day here in Versailles, and we’re happy because we really need the rain. Hope it’s a great day where you are.

Topics: Beef, Recipes, Slow Cooker |

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