It’s COLD here and there’s nothing better than a bowl of chili to warm us up on these cold winter days.
Our family is busy so I’m always looking for a quick and easy recipe to share in Wanda’s Kitchen.
Here’s a slow cooker recipe that’s delicious and cooks while you’re out and about.
You can put this together in the morning and when you get home dinner is ready!
Slow Cooker Chili
1 1/2 to 2 lbs. ground chuck
1 28-oz. can diced tomatoes
1 16-oz can tomato sauce
1 16-oz. can kidney beans
1 cup chopped onion
1 cup chopped green pepper
1 to 2 tablespoons chili powder
1 clove of garlic or 1/8 teaspoon minced garlic
1 teaspoon ground cumin
salt and pepper to taste
Brown the ground beef with onion and peppers. If you want to brown the ground beef in the crock pot the night before check out my blessed life. Myra had a great idea! Remove excess grease. Place ground beef in the slow cooker. Add remaining ingredients, stir to blend. Cover and slow cook on low for 7-8 hours.
I served these corn muffins with the chili. I got this recipe from Faithful Dinners. You can learn more about Faithful Dinners here.
Jack’s Corn Muffin
2 boxes Jiffy corn muffin mix
2 whole eggs
1 cup shredded Monterey Jack Cheese
2/3 cup milk
1/4 cup reduced-fat sour cream
Mix all ingredients together. Spoon into well-greased muffin tins. Bake at 425 degrees for 20 – 25 minutes until nicely browned.
Food for Thought
“When I am consumed by my problems-stressed out about my life, my family, and my job-I actually convey the belief that I think the circumstances are more important than God’s command to always rejoice.” Francis Chan
Walking in His Grace,
Yum! LOVE crock pot meals. 🙂
Cyndi, this sounds wonderful! I love chili, stews and soups- they are perfect for cold winter days like today. Thank you for sharing.
Erin
Cyndi, I really enjoyed this dinner last night.
i love you !