Monday, December 14, 2015

Chili time!

Brrrrrr! Baby, it's cold outside! So here is my tried & true recipe for a most deliciously warm and spicy slow-cooker chili. Yes. A crock-pot is a necessity for this one. If you don't have one, get thee to a Target asap....winter is practically here and crock-pot recipes are a must! 

Slow-Cooker Chili Recipe


2 lbs. ground beef, browned and drained

2 16-oz. cans red kidney beans, drained

2 15-oz. cans diced tomatoes, drained

2 onions, chopped

2 garlic cloves, crushed

1 green pepper, chopped

1 jalapeno pepper, chopped

2-3 tbsp. chili powder

1 tsp. ground cumin

1 tsp. black pepper

1 tsp. salt

2 cups water

Combine all the ingredients in the slow-cooker (crock pot). Cover. Cook on low for 8-10 hours. Or on high for 4 hours. 

Add grated cheese and saltine crackers as desired.



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