I am so excited. This week will be the very first in a series of posts welcoming the fall season. One of my favorite things about fall is the fact that it is getting cooler out and it is now acceptable to make hot food every day of the week. One of my favorites is making chili in the crock pot, because it is so easy to do and, well, I work from home so I get to smell it cooking all day. An insane buildup to the delicious finale at dinnertime. And then so many things to do with the leftovers, and apps have become the one thing that I consistently make with the leftovers.
Chili freezes extremely well, so when I am invited over to someone’s house last minute, and need something to take with, I defrost that chili in the microwave and make something to wow everyone!
This week I am going to start with the very base of all of the recipes, the chili. I make an insanely large batch, and typically use it as a way to clean out all the meat in my freezer that is nearing the time it needs to be purged. You can mix and match meats when you put it in the pot, I remember a time when I had venison, ground beef, chicken, and ground turkey, and you would never know! So remember, when making this recipe, feel free to make it your own. Because, essentially, that is what the point of my chili is.
Ingredients
1lb dried kidney beans (soaked in water overnight)
2lb ground beef (browned)
1 white onion (diced and sauteed)
3 jalapeno (diced and sauteed)
3 green peppers (diced and sauteed)
1 anaheim pepper (diced and sauteed)
1 16oz can diced tomato
1 16oz can crushed tomato
2 packets of McCormick Chili seasoning
1 small can tomato paste (optional)
- Mix all items in crock pot and leave on low heat for 6-8 hours minimum.
- Towards the end, if it is too watery for your liking, mix in a can of tomato paste which will thicken it up.
Also a huge shout out to my mother in law for the beautiful crocheted kitchen towel you see below the bowl!
The Munching Dead 