|best chili recipe ever|
I hate to cook and the reason is simple. It’s the same reason that I don’t like to clean. I dislike putting a ton of work and effort into something that doesn’t last. At least with greeting cards, I put effort into something that has permanence; that’s my goal at least.
I’ve had people tell me that my cards are too beautiful to mail. I have never had anyone say that my food is too delicious to eat, or that my house is too clean to visit. However, I do have one recipe for slow cooker chili that I would enter into a chili cook-off any day.
Once again, just like the delicious green smoothie recipe, I can’t take credit for this one, either. It’s the recipe that was in the scrawny little cookbook that came with the crock pot that we bought ages ago.
I have misplaced the cookbook so many times until one day I figured out that the best
|it’s been loved|
thing to do was to store the dilapidated little thing inside the crock pot itself. That way, whenever I want to make chili, I know where to find the book. (I should have it memorized by now, after all these years).
- 2 – 16oz cans of dark red kidney beans
- 2 – 14.5oz cans of seasoned diced tomatoes
- 1-1/2 lbs. of ground turkey meat or ground chuck, browned and drained
- 1 small onion, chopped
- 2 cloves of crushed garlic
- 2 to 3 tablespoons of chili powder
- 1 teaspoon of pepper
- 1 teaspoon of ground cumin
- salt to taste
Brown and drain the meat, then throw everything in the crock pot. Cook on high for four hours or low for six to eight hours.
- use as a topping for baked potatoes
- add cheese or sour cream to the top
- serve with warm corn muffins
This is one recipe I don’t mind making because it always tastes great and I can put it all in the pot and forget about it. I don’t feel like I have spent too much time in the kitchen. Whenever I make this chili, I always feel like it has been the kind of day where I can say, “Today, I was a good mom.”
Try it and tell me if it isn’t the best pot of chunky deliciousness you have ever eaten.