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, November 2, 2012


2 lb lean ground beef
1 onion, chopped
4 garlic cloves, minced
2 tbsp chili powder
2 tsp ground cumin
1 tsp ground red pepper
1 tsp paprika
1 can (6-oz) tomato paste
1 can (14 1/2-oz) can beef broth
1 12-oz dark beer
3 cans (8-oz each) tomato sauce
2 cans (15-oz) chili beans
1 can (4 1/2-oz) chopped green chiles
1 tbsp Worcestershire sauce

In a large skillet, cook the beef, onion, and garlic, stirring occasionally, until the beef is no longer pink and the onion is tender.  Drain well and place into a slow cooker or crockpot.  Stir in the chili powder, cumin, red pepper, and parika, blending well.

Add the remaining ingredients and stir to mix together well.

Place lid on cooker and cook on low approximately 6-8 hours or on high 3 to 4 hours or until chili is cooked through and the flavors have blended well.

Yield: 8 to 10 servings

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