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.

Friday, August 17, 2012

CROCK-POT CHILI

1 can (15-oz) chili beans, do not rinse
1 can (15-oz) kidney beans, rinsed
2 cans (14 .5-oz each) crushed tomatoes
2 lb ground chuck, browned and well drained
2 medium onions, coarsely chopped
1 green bell pepper, chopped
2 garlic cloves, crushed
2 to 3 tbsp chili powder (according to taste)
1 tsp black pepper
1 tsp cumin
salt to taste

Put all ingredients into the crockpot (or slow cooker) in the order listed.  Stir once to mix.  Cover and cook on low for 10 to 12 hours or on high 5 to 6 hours.

Note: This is not my recipe.  This is from a pastor's wife in Indiana.

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