Crock-Pot Chili – An Easy Crock-Pot Recipe

Sometimes, Crock-pot cooking is unfairly maligned. It is sometimes referred to as lazy cooking. Cooking efficiently is what I call it. Given that most households have two working adults, it is essential that all non-family time is used wisely. It takes only 5 - 10 minutes to prep many crock-pot recipes. You can place it in the slow cooker before leaving for work, and it will be finished when you come home. As you open the door, the delightful smell of a homemade meal will drift through your house.

The crock-pot is perfect for making chili recipes. Cooking in a pot is typically easy to prepare and emits a delectable aroma. Chili is great because it can be modified to fit any personal preference. I have two crock-pot chili recipes that can be made quickly and easily.

Chili with a Tex-Mex flair

What you need:

Cut 2 lbs of round steak into bite-sized pieces.

A 151/2-ounce can of kidney beans, rinsed and drained.

1 medium onion, chopped

1 green pepper, chopped

2 garlic cloves, minced

Two 8-oz cans of tomato sauce.

A can of green chiles (weighing 41/2 ounces), drained and chopped.

Can of 28 oz diced tomatoes, undrained

I need one tablespoon of chili powder.

I have one teaspoon of cumin.

Two tablespoons of olive oil.

One teaspoon of salt.

What you do:

Heat some oil in a large skillet, and then brown the meat in it. Put the meat into the slow cooker. Mix all remaining ingredients together in the crock-pot thoroughly. Cover the cooking pot and simmer for 8 hours on low heat.

Chili made with Sausage and Beef

What do you need?

3/4 lb bulk spicy Italian sausage

3/4 lb ground beef

One chopped green pepper.

One large onion chopped.

Rinse and drain 16 oz of dried red beans.

One 28-ounce and one 14.5-ounce can of diced tomatoes, undrained.

A can of tomato sauce that is 15 ounces in size.

A can of tomato paste that is 6 ounces in size.

Four tablespoons of chili powder

Two teaspoons of ground cumin.

2 garlic cloves, minced

Add one teaspoon of salt.

What you do:

In a large skillet, brown beef and sausage, then drain. Put all ingredients into a 6 quart crock-pot/slow cooker and mix them together. Cover the pot and cook the beans on low heat for 8-10 hours, or until they are tender but not mushy.

Sour cream, cheese, and green onion make great toppings for both of these recipes. For an extra kick of heat, try adding some jalapenos or a few dashes of hot sauce.

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