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Wednesday, October 20, 2010


It's chili time again. I love chili in the fall! This is my sister's recipe and it's so delish, it's my favorite chili recipe! The crock pot makes it a super fast and easy dinner. You can add beans about a half-and-hour before you serve, but since I don't eat beans these days, I omit. Serve with some delicious raw cheddar cheese (just a bit!) on top!

1 lb ground beef
1 lb mild or hot (depending on preference) sausage
1 large onion
2 cloves of garlic (finely chopped)
1 can (28 oz) diced tomatoes, undrained (usually, I get the chili kind or the onion/garlic kind)
1 can (15 oz) tomato sauce (unsalted is always a good choice)
2 T chili powder
1 & 1/2 t ground cumin (this is the secret to this recipe!)
salt and pepper to taste
1 or 2 cans light or dark kidney beans (depending on how much you want) rinsed & drained

1. Brown beef and sausage in skillet until cooked

2. Mix beef and remaining ingredients, except beans in a slow cooker (or pot, if using the stove, add the beans)

3. Cover and cook on low setting for 6 to 8 hours or on high for 3-4 hours. The longer it cooks and simmers the better is tastes or until onion is tender -- you can't cook it too long!

**If you don't use a crock pot, add all ingredients and cook until heated through. Cook for at least an hour and a half until it reaches desiered consistency. Boil at first then simmer the remaining time**

4. Stir in beans then cover and cook on high for 15-20 minutes.

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