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.

Wednesday, January 16, 2013

CROCK POT BLACK BEAN CHILI

1 lb boneless beef stew meat, cut into bite-size pieces
3 tbsp chili powder
1 tsp cumin
1/4 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper
2 tbsp tomato paste
1 can (14-oz) tomatoes
2 large onions, chopped fine
2 cans (15-oz each) black beans, rinsed
1 jalapeno pepper, seeded and minced, optional
sour cream for topping, optional
shredded cheddar cheese for topping, optional

Place the beef in crock pot or slow cooker set on high.

In a cup or small bowl, combine the chili powder, cumin, salt, oregano, garlic powder, and pepper; sprinkle over the beef, tossing to coat.

Combine the tomato paste into the tomatoes and pour over the beef.  Add the onions, beans, and jalapeno pepper, if using.  Stir to blend.

Place lid on cooker and cook on high setting 4 to 5 hours or lower setting to low and cook 8 to 10 hours.

Yield: 8 servings

Note: File Photo


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