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Crock Pot Chili Recipe

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 chili2

Weeknights are pretty chaotic around here. Putting dinner on the table while wrangling a hungry toddler so that we can get our fifth grader off to the evening activity is a challenge.  Being this busy can make eating a healthy, home cooked meal difficult but it’s not impossible.  All it takes is some planning and a lot of practice.

 We’ve had our fair share of blunders before getting to this stage.  Now that I’ve got weeknight meals down to a science, it’s time to share some of our secret weapons!

 Nothing tastes better on a cold New York winter night than a hot bowl of chili.  This slow cooker meal provides an on-the-go family with a warm, hearty meal in no time.  It’s quick and easy to prepare with relatively little clean up.  It’s packed with protein, vitamins and delicious flavor that even has my two year old licking the bowl clean.  We like it served over rice and then topped with scallions, cheddar cheese, and a dollop  of sour cream.  Make the rice ahead or go without and this meal can be in your belly almost the instant that you walk through the door.  Perfect for a busy winter night!

Crock Pot Chili
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Ingredients
  1. 1 Tbsp olive oil
  2. 2 lbs lean ground beef
  3. 1 large yellow onion, chopped
  4. 3 cloves of garlic, minced
  5. 2 (14.5) oz cans diced tomatoes with green chilies (I like Rotel)
  6. 3 (8 oz) cans tomato sauce
  7. 2 1/2 Tbsp chili powder
  8. 1 Tbsp ground cumin
  9. 1 Tbsp paprika
  10. 2 tsp cocoa powder
  11. 1 tsp granulated sugar
  12. 1/2 tsp ground coriander
  13. Salt and black pepper, to taste
  14. 2 (15 oz) can red kidney beans, drained and rinsed
Optional
  1. Serve over rice topped with cheddar cheese, sour cream and chopped scallions
Instructions
  1. Heat olive oil in a large nonstick saucepan over medium high heat. Once oil is hot, carefully crumble ground beef into oil and cook, stirring occasionally until beef has browned. Drain fat from the beef. Pour browned beef into a 6 quart slow cooker.
  2. Add in onion, garlic, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
  3. Cover with lid and cook on low heat for 5 - 6 hours.
  4. Stir in red kidney beans and allow to heat through, about 10 minutes.
  5. Serve warm with desired toppings.
Adapted from Cooking Classy
Adapted from Cooking Classy
Only From Scratch http://www.onlyfromscratch.com/