Crockpot Chili Recipe

We are a chili loving family and I have made many pots of chili! Some have turned out great and others, not so great. This recipe is one that I have adapted from the many different recipes that I’ve tried over the past few years. It works for our family. I like to plan to make this on a day that we are going to be out and about, then we come home to the wonderful smell of a warm crock of delicious chili.CROCK-POT CHILI

Ingredients:

1 pound lean ground beef, or 3 frozen chicken breasts
2 (15 ounce) cans tomato sauce
5 cups of water
1 large onion, chopped
1/4 cup chopped celery (I sometimes use carrots instead)
1/2 green bell pepper, chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
2 fresh cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
2 cups dry beans (I’ve found that using pinto with some black gives a good flavor and and texture).

Preparation:

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add all ingredients to a large crock and stir. Cook on high for about 5-8 hours, or until beans are tender.

I serve my chili with shredded sharp cheddar cheese, topped with sour cream and eaten with corn tortilla chips. This chili is also very tasty served with some piping Southern Style Corn Bread. My mouth is watering as I type.