Monday, January 3, 2011


Chili is one of those meals that warms not only the belly but the soul. It's great for a cold winters night because the spices actually help to warm the body. You can make this chili in the slow cooker or on the stove top. I prefer the using my slow cooker because it's something that will be ready with very little effort in the morning. It also can be frozen and saved for a later date which is good because this recipe makes a lot of yummy chili!

What You Need:

2 cans (28oz each) crushed tomatoes
1 can (14oz) diced tomatoes
1 can (6oz) tomato paste
1-2 lbs ground beef
2 onions, large chop
3 cloves garlic, minced
2 cans (1lb each) kidney beans
1 tsp cayenne pepper
2 tbs ground cumin
1 tsp onion powder
Cheddar cheese and sour cream for garnish (optional)

What To Do:

In a large skillet brown the ground beef over medium high heat. You want to let it brown before giving it a stir. Once it's about half way cooked through, stir in the onions and garlic and cook until the meat is done.
Meanwhile, turn your crock pot on to low and whisk together crushed tomatoes, diced tomatoes and tomato paste. When the beef mixture is all cooked, sprinkle it with the cayenne, cumin and the onion powder and then stir it into the crockpot along with the kidney beans. Cook on low for all day for the best flavor or on high for a couple hours or until it's heated through. Serve with cheddar cheese and/or sour cream on top.

If you decide to make this on the stove top, after cooking the beef, mix everything together in a large pot and simmer for at least an hour or until it's thick.

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