Crock Pot Chili
November 2, 2009
I was invited to participate in a chili and chocolate cook off for Halloween at the Coldwell Banker in Half Moon Bay. It was so much fun! All of the contestants are fabulous chefs needless to say because it was all GOOD! There were 5 chili contestants, and 4 chocolate contestants. No, my chili did not win however I am going to ask the winning chili, (husband and wife team) if they wouldn’t mind sharing, so hopefully I can share it on LooLoo’s. Now you might think that my chili will be on the hot side because of the jalapenos, but it wasn’t. I would rate it medium, on the heat scale. It is also on the healthy and low fat scale for those of you looking for something healthy and low fat (minus the optional sour cream and cheese). My source for this recipe came from a monthly marketing newsletter, called “Over the Fence” that always includes a recipe. Please enjoy!
For more chili recipes, check out famouschilirecipes.com
- 2-16oz. cans of your favorite beans (black, kidney etc.), drained
- 2-14oz. cans of tomatoes, diced
- 2 lb. lean ground beef, browned and drained
- 1 large sweet onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 7oz. jar of sliced jalapenos, juice included
- 1 tsp. cumin
- 3 tbsp. chili powder
- 2 tbsp. garlic, chopped fine
- 2 tsp. Tobasco sauce
- 1 tsp. freshly ground black pepper
- Freshly grated cheddar cheese (optional)
- 3 Sliced scallions
- Sour cream, 1 tbsp. per serving (optional)
Brown your beef
drain well and place in your crock pot. Chop your vegetables and combine with the beef. Add the rest of your ingredients, and stir to completely combine all ingredients.
Set your crock pot on high for the first hour and a half. Then reduce the heat to low and continue cooking for 5 hours. Serve with grated cheddar cheese, scallions, and a dollop of sour cream.
Serves: 8, Prep time: 30 minutes, Cooking time: 6 hours
Related posts:
