Recipe: Crock pot chili

Ahh, autumn. The kids are settled in school, the weather is cooling down, and all is as it should be. What could be more perfect than the addition of professional football season? When you’re having the gang over to watch the game, what’s the natural choice for food? Chili, of course! It feeds a crowd, warms your insides and leaves you with leftovers if you’re lucky. You may have already tried my favorite recipe, Bunkhouse chili (made with Budweiser) but before that one came along I had another favorite.

Many years ago I received a Rival Crock Pot as a wedding present. As with most kitchen appliances, a recipe book was included. I wansn’t all that thrilled about any of them with the exception of this beauty – Crock Pot Chili. It became a staple for us in football season and I still revert to when the mood strikes me.

Crock Pot Chili

2 cans kidney beans — drained
2 cans diced tomatoes — (28 oz each)
2 chopped green bell pepper
2 medium onions — chopped
2 cloves garlic — minced
1/2 cup finely chopped fresh parsley
2 1/2 pounds lean ground beef
2 1/2 tablespoons chili powder

Add to crock pot beans, tomatoes, peppers, onions, garlic and parsley. In
large skillet, brown ground beef until cooked; drain fat. Add to crock pot.
Season with chili powder and mix thoroughly. Cover and cook on low setting
8-14 hours, or high setting 4-5 1/2 hours.

One hour before serving, taste for seasoning and add additional chili
powder if desired.


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