Recipe: Crock Pot Chili

Winter finally decided to make an appearance last weekend and some folks were caught off guard without the proper foods. Sure, some of us stocked up on the essentials like popcorn, wine and maybe a gallon of water. However, once the snacks run out, the real hunger sets in. We’re all left craving that stick-to-your-ribs-comfort-food meal.

This easy crock pot meal won’t dirty too many dishes and has the hearty goodness you’re looking for. Throw the ingredients into the crock pot in the morning and let it sit; the longer the tastier! I served mine on top of brown rice, with a fresh dollop of sour cream, shredded cheddar and cheesy jalapeño cornbread muffins

. Enjoy!

Crock Pot Chili
Author: [url href=”” target=”_blank”]Emma Hering[/url]
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
  • 2 lb. Ground Beef
  • 1 Red Pepper
  • 1 Green Pepper
  • 1/2 Yellow Onion
  • 2 15oz. Can of Black Beans
  • 2 11oz. Can of Mexi-Corn
  • 1 29oz Can of Tomato Sauce
  • 1 Chili in Adobo Sauce
  • 1/4 C Water
  • Dash of Cayenne
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1/2 tsp Garlic Powder
  • 1 Tbsp Chili Powder
  1. Brown ground beef in a pan until cooked throughly and drain fat.
  2. Finely chop the peppers and onions.
  3. Pour all ingredients into a large crock pot and stir to evenly combine.
  4. Cook on low for 4-8 hours or on high for 2-6 hours.