Here is another Fall Favorite. Chili! I love Chili Season. You can make it so many different ways, but I like a more traditional chili. A lot of meat and veggies. And beans! I also like my chili to have a kick. So we make it spicy in our house. Cornbread is a great addition if a chili is too spicy for you.
My husband’s work is having a Chili Cook-off today and he really wanted to enter this year. So last night, I tossed everything in the slow cooker, turned it on LOW and went to bed. This morning, I turned it on HIGH, added the beans. And continued on with our morning. About 30 minutes later, I turned it to WARM until he was ready to head to work.
I have to say that waking up to the smell of chili was not a bad way to wake up.
Turn on HIGH Add beans… cook for 20-30 minutes.
Then turn to WARM until you’re ready…
Slow Cooker Chili (HOT)
2 lbs ground beef
Season with salt & pepper
1 14.5 oz spaghetti sauce
1 can of petite diced tomatoes
1 can HOT Rotel
1 Onion, diced
1 green bell pepper, diced
1 clove minced Garlic
2 T chili powder
1 1/2 t cumin
1/2 t salt
1/2 t pepper
1 can dark red kidney beans, rinsed
1. Brown meat with salt & pepper. Drain.
2. Dice onions & bell pepper
3. Add all ingredients, except beans to slow cooker.
4. Cook on LOW 6-8 hours or HIGH 3-4 hours
5. Turn slow cooker to HIGH (if not, already). Add rinsed beans. Stir well. Cook for additional 20 minutes.
6. Serve & Enjoy