Chili in the Crockpot

This is a great dish to serve on a cold, winter night or when you just can't think of anything you want to eat for supper tonight. Plan ahead a little and you can have leftovers to keep on hand for weeks to pull out on those nights that you are just too busy to come up with a meal.

o 1 to 2 pounds ground beef or ground chuck, browned and drained
(unless it's VERY lean; then you can put it directly into the pot)
o 1 or 2 cans dark red kidney beans
o 2 cans 14.5 ounces) whole or diced tomatoes
o 1 can of tomato sauce or 1 small can of tomato paste
o 4 to 5 tablespoons chili powder
o 1 clove garlic or 1 teaspoon minced garlic
o 2 teaspoons salt
o 1 teaspoon pepper
o 1 teaspoon Tabasco sauce (optional)
o 1 tablespoon olive oil
o 1 large onion, coarsely chopped

If you like less meat than vegetables, use only 1 pound of ground beef.

If you like more meat than beans, use 2 pounds of ground beef and 1 can of
of tomatoes.

You can also add a teaspoon of italian spices.

The recipe if very flexible and can be adjusted to suit your individual taste.


Preparation:

Brown ground beef in a skillet and drain.

Put all ingredients into the crockpot.

Cook on low for 6 to 8 hours.

Note: Add chopped, green peppers for added flavor or hot chopped peppers for a spicy boost.

Try some grated cheddar or mozzarella cheese sprinkled on top.

The following night, you can plan for hot dogs to be the menu item and use your leftover chili!

You can double the recipe and place full meal (or individual portions) into freezer bags and freeze to use later on those cold, winter nights or when you need something quick for dinner.

If you don't have a crock pot, you can use the stove top method, simmering ingredients for about 45 minutes to an hour. Make sure the onion is tender.

-OR- you can mix all ingredients together and put into a large microwave safe dish (glassware with cover, preferably) and microwave for 8 minutes on high. Stir and let stand for 10 minutes; then microwave on high for another 5 minutes. This method would be a better option when cooking a smaller amount of chili.

*Serving suggestions: Garlic toast or corn muffins and salad or slaw.