Friday, September 12, 2008

Crockpot Chili

This is my second chili recipe posting, not the last of my bean dishes! I've eaten this for three days, served over rice and topped with cheddar and sour cream. It is with sadness I can see the bottom of the serving dish.

Also, Ernie has eaten second helpings of this two nights in a row. Major bonus points for this recipe!

My changes are in parentheses

Slow-Cooker Hearty Beef Chili
from Fall 2008 Kraft Food and Family

1 1/2 lb. lean ground beef (I used about a cup of cooked ground beef, from the freezer)
1 can each dark and light kidney beans, 15 oz. each (I used two cans dark)
1 1/2 cups "Taco Bell Home Originals Thick n' Chunky Mild Salsa" (I used large jar of spicy)
1 can tomato sauce, 16 oz.
2 Tbsp. chili powder
1 onion chopped (I used a few good shakes of dried)
1 cup frozen corn (didn't include this)
(I added about a cup and a half of water too, because it looked dry)

Brown meat and drain. Add to slow cooker with remaining ingredients. Stir and cover with lid. Cook on low 5-6 hours, or high 3-4 hours. Stir just before serving. Serve topped with cheddar cheese and sour cream.

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