Crock Pot Chili, Perfect for Fall

You all know my love for my crock pot and how convenient it is for busy days. One of my most favorite things to make is chili. I’ve got at least a dozen different recipes that I use depending on what I have or what mood my family’s in. This is a basic one but it makes a yummy, hearty batch of chili!

My kids aren’t crazy about spicy food just yet (well, one says she is!) but you can easily raise the heat a bit with some addition spices and peppers. You can also easily substitute the stew beef with ground beef or turkey.

Hearty Beef Chili

1 29-ounce can tomatoes, cut up
1 10 ounce can diced tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1″ cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppings: shredded cheese, sour cream, thinly sliced green onion, cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives.

In a 6 quart slow cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppings.

[image: flickr]