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 2, 2013


1 tbsp canola oil
2 1/2 lb ground beef for chili (this beef is a coarser grind than regular ground beef)
2 lb diced onions
2 cans (28-oz each) diced tomatoes
1 cup water
4 tbsp chili powder
4 tbsp celery flakes
2 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp ground cumin
3/4 tsp powdered mustard
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp ground red pepper
2 cans (4-oz each) green chilies, drained & chopped
1 jalapeno pepper, chopped

Heat the oil in a large skillet; add the ground beef and onions, cooking and stirring until the meat is no longer pink.  Drain the mixture and place in a large slow cooker or crock pot.

Add the tomatoes, water, spices, green chilies, and the jalapeno pepper to the meat and onions.  Stir to blend well.

Cover and cook on high setting for 30 minutes.  Reduce heat to low and cook, stirring a couple of times, 4 to 6 hours.

Yield: Approximately 6 servings.

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