Getting chilly, so we need some Chili!

Happy Halloween! 

Fall is finally here.  We have had it pretty easy up until recently and now it’s time to start gathering those cold weather recipes.  This one is perfect for those weeknights or busy Sunday afternoons.  When we had this recently our son said “Hey, we don’t have chili until Super bowl Sunday, how come now?”  The answer was easy – he had a ton of activities for us that day so when we left the house at 9:15, we put the crock pot on a timer and when we came home at 4:00 dinner was ready when we were.   Hubby prepped everything the day before and had it in the refrigerator all set in the crock pot liner.  One hint – don’t cut the onions up until you put in all in the crock pot or your refrigerator will smell like onions. ( A small dish of baking soda will take care of odor.)




Slow Cooker Chili

2 lbs. lean ground beef
3 cloves garlic, finely chopped
1 onion chopped (save time by using one cup of frozen chopped onion)
1 – 28 oz. can diced tomatoes, un-drained (or 2 – 14.5 ounce cans)
1 – 16 oz.  can chili beans in sauce, un-drained (use hot chili beans if you like it spicy)
1 can (15 oz.) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

In a large skillet, brown ground beef (I give the meat a sprinkle of salt and pepper), onions and garlic over medium heat until beef is cooked; drain.  Place beef, onion, garlic and remaining ingredients In 4- to 5-quart slow cooker.  Cover and cook on Low heat setting 6 to 8 hours.

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