Chili … such an appropriate name. Because when it’s as chilly outside as it is today, you need a bowl of comfort like this to warm you up.
I should probably call this “Overnight Crock Pot Chili,” because that’s how I make it. I love putting everything together at 8 or 9 in the evening and then waking up to dinner (or lunch) already done.
Okay. Here’s a GIGANTIC caution: this is hot. Deliciously hot, in my opinion, but I couldn’t live with myself if I didn’t give you that capitalized warning. But that’s very fixable. Just cut back on the jalapenos (or cut them out altogether). Although … is there any chance I can talk you out of that?
Crock Pot Chili
- 5-6 cups precooked hamburger with onions and green peppers*
- 2 15 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 3 15 oz cans beans (I used 2 chili and 1 kidney bean, or just 3 chili bean)
- 1 cup water
- 1 TBSP scoopable beef bouillon
- 2 TBSP minced garlic
- 1 4 oz can of green chilis
- 1-4 jalapenos, seeded and minced
- 1 tsp vinegar
- scant 1/4 cup chili powder
- 1 1/2 TBSP sugar
- scant 1 TBSP Tony Chechere’s creole seasoning
- 2 tsp cumin
- 2 tsp oregano
- 1/2 tsp fennel
- 1/2 TBSP unsweetened cocoa powder
Put all ingredients in crock pot and cook on low 8-10 hours. Simple, huh?
*Note: If you haven’t been batch cooking already, just cook up your hamburger, onions and green peppers before you start. But it’s so nice to just pull out a bag of precooked mix … I really encourage you to think about batch cooking.
We like this served over macaroni and with a dollop of sour cream and a sprinkling of cheese. It’s also very good with corn bread.
I don’t think Tera liked it much. She only had two bowls.