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.

Monday, January 30, 2012


1 lb lean ground beef
1 medium onion, chopped
1 tbsp chili powder
1 1/2 tsp ground cumin
2 cans 16-oz each) diced chili-ready tomatoes, do not drain
1 can (15-16-oz) chili beans, do not drain
1/2 cup jarred salsa
salt and pepper to taste
1/2 cup shredded Cheddar cheese for garnish, if desired
sour cream for garnish, if desired
4 tsp sliced black olives for garnish, if desired

In a large skillet over medium heat, cook the ground beef and onion together until the beef is browned and the onion is translucent.  Drain off any excess fat.

Place the beef/onion mixture in a slow cooker or crockpot.  Add the chili powder, tomatoes, beans, salsa, salt and pepper.  Stir to blend well.  Place cover on the cooker and cook for 5 to 6 hours on low setting or until the chili is bubbly. 

Ladle into soup bowls and top with the cheese, sour cream and/or olives, if desired.

Yield: 4 servings

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