WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, September 10, 2011

MEXI-STYLE CHILI

2 cans (15 1/2-oz each) red kidney beans
1 can (28-oz) tomatoes, cut up
1 1/2 cups chopped celery
1 cup chopped onion
1 can (6-oz) tomato paste
1/2 cup chopped green bell pepper
1 can (4-oz) green chili peppers, drained, seeded, and chopped
2 tbsp sugar
1 bay leaf
1 tsp salt
1 tsp dried marjoram
1/2 tsp garlic powder
dash of black pepper
1 lb ground beef

In a crockpot or slowcooker combine the kidney beans, tomatoes with their juice, celery, onion, tomato paste, bell pepper, green chili peppers, sugar, bay leaf, salt, marjoram, garlic powder, and black pepper.

Brown the ground beef in a skillet and drain well. Stir the drained beef into the mixture in the cooker. Place lid on cooker and cook on low setting for 8 to 10 hours. Remove the bay leaf before serving.

Yield: approximately 10 servings

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