The weather here in the great northwest took quite a turn last week. We went from weeks of sunny warm weather, to wet and much colder weather.
(I’m crazy to admit it, but I was kind of glad. I love me some fall foods.)
Anyways, I’ve been trying to crockpot my way back into cooking a meal each week, and this recipe was a super easy way to do it – while honoring a return to cold weather food.
(Oh, and I use ‘chili’ in the pop culture way – because apparently, according to Sheldon Cooper, real chili does not have beans in it. I learn so many interesting things from him.)
The Recipe:
Crockpot Chili
1 lb ground beef, browned
3/4 c onion, diced
3/4 c celery, diced
1 can green chilis
2 cloves garlic, minced
1 large can diced tomatoes
2 cans kidney beans, drained
1 can cannellini beans, with liquid
1 T chili powder
1 t dried parsley
1 t salt
1 t oregano
Place all ingredients in crockpot and and cook on low for 8-9 hours.
The Results:
So, I have to be upfront and honest about something. Hubs may have helped me out the night before by prepping all the ingredients for me. This was super helpful because, as he put it, it would’ve taken me 45 minutes to prep what took him only 20. (It’s a sad, but true fact.) Anyways, that basically just led to me just dumping everything in first thing in the morning – SO easy.
And it turned out really good.
Now, this is not a gourmet chili or a specialized chili, or anything fancy like that. This is a regular basic chili that I think everyone would like. It’s hearty and delicious – and is wonderful for leftovers.
(And everyone in the family enjoyed it – which is crazy and hardly ever happens around here.)
