Crockpot Chili
10:00:00 AM
When you work full time outside of the home, there is something wonderful about coming home to a fully prepared meal. So unless you have a stay at home spouse, or a personal chef, the only way you're going to get that is the wonderful crockpot. It does, of course require some prepwork, but a calm dinner hour after a hectic day at work and a crazy commute makes the prep time worth it. I love this chili recipe that I developed from a couple of different sources because it sneaks some veggies into the mix, and with two sometimes picky eaters in the house, I take that when I can.
This recipe is even better in that you prep once for two batches of chili! You mix it all together and split it into two ziploc bags. Freeze, and then thaw overnight. Place in crockpot in the morning for a lovely cooked meal when you get home!
Crockpot Chili
2 lbs. ground beef, browned and drained
3 16-oz. cans kidney beans, drained
2 16-oz. cans Northern beans
4 14 1/2 oz. cans diced tomatoes
2 medium onions, chopped
1 c. chopped green peppers
1 tsp. garlic powder
3 Tbsp. chili powder
2 tsp. cumin
2 Tbsp. brown sugar
1 tsp. black pepper
1 tsp. salt
1 cup pureed carrot
Combine all ingredients, and separate into 2 1-gallon freezer bags
When ready to serve, thaw overnight in refrigerator. Pour chili into crockpot, and cook on low 8 -10 hours.
This recipe is linked up to Friday Food at MomTrends and Feasting in Fellowship Friday at Comfy in the Kitchen.
1 comments
I have to agree with you. I love coming home from work and having dinner already done for me. Chili is always my go to for crock pot dinners.
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