Here is a recipe that is in high demand over the cold winter months in the Midwest.  Slow cooker chili is a one pot wonder meal.  Simply prepare ingredients and leave it in the crock pot until ready to serve.  It is simply delicious topped with crushed tortilla chips/oyster crackers, shredded cheddar cheese and a dollop of sour cream.  Have cornbread ready to make this a meal.
Programmable Slow Cooker
Oyster Crackers
Soup Crock Bowls

 Ingredients

1 lb ground beef, browned and drained
1 lb beef stew meat, cubed
1 green bell pepper, seeded and chopped
1 large sweet yellow onion, peeled and diced
1 (14.5) oz can beef broth
1 (15.5) ounce can of pinto beans, rinsed and drained
1 (15.5) oz can kidney beans, rinsed and drained
1 (10) oz can diced tomato with green chilis with juice (like Ro*Tel)
1 (14.5) oz can petite diced tomatoes with juice
1 (6) oz can tomato paste
3 teaspoons chili powder
2 teaspoons cumin
1 tsp granulated sugar
1 (1.0) oz packet ranch dressing mix
3 garlic cloves, peeled and diced
jalapanos, diced – optional to flavor

Serve topped with
Cheddar and/or Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Serve with:  tortilla chips, saltine/oyster crackers and cornbread

Directions

Prepare vegetables.  Wash, peel and dice.  Brown beef on stove top.  Drain in strainer leaving about 2-3 tablespoons of fat for flavor.  Combine ingredients in a crock pot and stir well.  Cook on low for 8 hours, stirring only once or twice.  Crush tortilla chips or use oyster crackers to place inside bowl.  Serve with shredded cheddar cheese, a dollop of sour cream, and some chopped green onion.

Slow Cooker Chili

Here is a recipe that is in high demand over the cold winter months in the Midwest. Slow cooker chili is a one pot wonder meal. Simply prepare ingredients and leave it in the crock pot until ready to serve. It is simply delicious topped with crushed tortilla chips/oyster crackers, shredded cheddar cheese and a dollop of sour cream. Have cornbread ready to make this a meal.

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Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Author: Jessica (swankyrecipes.com)

Ingredients

• 1 lb ground beef (, browned and drained (I bought lean))
• 1 lb beef stew meat (, cubed)
• 1 green bell pepper (, seeded and chopped)
• 1 large sweet yellow onion (, peeled and diced)
• 1 (14.5) oz can beef broth
• 1 (15.5) ounce can of pinto beans, rinsed and drained
• 1 (15.5) oz can kidney beans, rinsed and drained
• 1 (10) oz can diced tomato with green chilis with juice (like Ro*Tel)
• 1 (14.5) oz can petite diced tomatoes with juice
• 1 (6) oz can tomato paste
• 3 teaspoons chili powder
• 2 teaspoons cumin
• 1 tsp granulated sugar
• 1 (1.0) oz packet ranch dressing mix
• 3 garlic cloves (, peeled and diced)
• jalapenos (, diced (optional to flavor))

Serve topped with

• Cheddar and/or Monterey Jack cheese (, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce)

Serve with: tortillas, saltine/oyster crackers and cornbread

Instructions

• Prepare vegetables. Wash, peel and dice. Brown beef on stove top. Drain in strainer leaving about 2-3 tablespoons of fat for flavor. Combine ingredients in a crock pot and stir well. Cook on low for 8 hours, stirring only once or twice. Crush tortilla chips or use oyster crackers to place inside bowl. Serve with shredded cheddar cheese, a dollop of sour cream, and some chopped green onion.

Notes

****I used the pre-cut cubed stew meat you can buy in the grocery store. Brown the ground beef, but the stew meat goes in raw.
***Serve topped with
Cheddar and/or Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
***Serve with: tortillas, saltine/oyster crackers and cornbread
**Store in an air tight container for up to 4-5 days. To eat, simply warm up in microwave.

Recipe adapted from Southern Bite  Image Credit by Bread & Bonnet

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