Crock Pot Chili
One thing that I love about fall is being able to break out the crock pot and make some delicious stews, soups, and chili. Here is a super easy chili recipe that is perfect for those cold fall nights. Just prep it the day before and start cookin in the morning so that when you get home from work you have a yummy hot meal waiting for you.
What You Need:
(1 lb) ground beef
2 chopped onions
4 cloves garlic, chopped
2 (14 oz.) cans diced tomatoes, undrained
2 Tbsp tomato puree
2-3 Tbsp. chili powder (depending on how spicy you want it)
2 Tbsp cocoa powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp. dried oregano
½ tsp. salt
⅛ teaspoon pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
¼ cup water
What You Do:
Saute onions in a skillet until soft and translucent.
Next add your ground beef and allow it to brown. Drain once all your meat is brown and no longer pink.
Mix all ingredients except the cornstarch and the water into your crock pot.
Cover your mixture and cook it on low heat for about 6-7 hours. Turn heat up and mix in your cornstarch and water until smooth and add it to the chili mixture.
Uncover your crock pot and cook for about 15 minutes longer until it begins to thicken.
Top with cheese and/or sour cream.
Are you a chili fan?