Chili in the crock pot.
It might be Spring, but you’d never know it.
Yesterday in Alaska–umm, I mean New Jersey, schools were dismissed early, car windows needed scraping and driveways needed shoveling. Backing out of my San Francisco-like driveway required expert driving (thanks, Hubby) so that the car wasn’t totaled a few feet from the front door!
Our Arctic Zone weather requires comfort food, and I consider Chili a warmer upper. Chili also reminds me of skiing, and since I’m the Queen-of-Connecting-the-Dots (see post Toasty Tushy Melts the I.C.E. for more dot connecting), I’ll tell you why.
When you’ve been skiing and you’re wondering if frostbite has set in, Chili is practically required medicine. I’ve been to ski lodges where plugged in electric cords lead from walls to crock pots clustered on tables. At lunchtime, simmering chili is ready to serve. (Skiers are such trusting people!)
We recently went skiing and I decided it would be great if dinner was waiting for us when we came home. Enjoy this recipe. Hon, I hope, it warms you from the inside out.
A ski day is a good day!
I made extra a froze some for another time.
2 pounds ground beef
1 green pepper, chopped
1 onion, chopped
1 garlic clove, minced
2 (16-ounce) cans tomatoes (I used chopped tomatoes)
1 cup water
2 Tablespoons chili powder (depending on how spicy you like your chili, I used 1 Tbl)
1 teaspoon salt and dash of pepper
1/2 teaspoon cumin
Optional: 2 (16-ounce) cans kidney beans, drained; other spices, such as paprika, dried mustard or whatever you want to sprinkle in
1. In a hot frying pan, brown ground beef.
2. Place browned ground beef and remaining ingredients in crock pot, stirring to blend.
3. Cover and cook on low setting 4 to 6 hours.
Don’t have a crock pot? Don’t worry.
1. In a frying pan, saute ground beef and onions until soft.
2. Drain off fat.
3. Transfer mixture to a large pot.
4. Add remaining ingredients.
5. Bring to a boil, them simmer, covered, 45 minutes.
Yield: 4-6 servings