Sunday, September 18, 2011
We've had several wet and cold days this week and that automatically turns my thoughts to chili. Here is a great recipe from Family Circle that you can put in the crock pot and come home to a nice, hot, satisfying meal.
1 1/2 pounds lean ground beef
2 onions, chopped
1 yellow bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (15.5 ounces each) kidney beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, drained
1 can (8 ounces) no-salt-added tomato sauce
1 cup low-sodium chicken broth
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 box (8.5 ounces) corn bread mix, prepared according to package directions (optional)
1. Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and the oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with corn bread, if desired.
Recipe and picture are the property of Family Circle and can be viewed on their website at: http://www.familycircle.com/recipes/slow-cooker/slow-cooker-chili-recipes/?page=5