Tuesday, January 17, 2012

A Chili Weekend

Go team!
It was a great weekend and also cold!  Not ideal for taking a walk, but there were other things on our agenda!   We are always up for watching the Boston College Eagles Men's Basketball team and Saturday afternoon's ACC game brought a W!  That quickly led to the NFL Divisional Playoffs!  Sunday afternoon, again, we watched the Playoffs.  Who had time to think about making dinner???  Sure "take out" could work, but my West Bend Slow Cooker is a great little appliance.  Chili made in the Slow Cooker is so good!  Did I mention so easy?

On Saturday evening during the Saints/49ers game we dined on the delicious hearty Chili that had basically cooked itself, with little help from me.  Then came the game we in MA were waiting for - Tom vs. Tim!  :)  Sunday afternoon we were once again glued to our t.v. screen and also enjoying watching former BC Football players in the Divisional Playoffs.  It's unusual for us to be just glued to the t.v. screen, but the Giants/Packers game took our attention.  Dinner time rolled around - again.  I was planning on a dish with chicken, but time just disappeared.  Ah, fortunately in our fridge just waiting to be reheated for dinner - there it was - the extra delicious Chili

This is a great meal to prep in a Slow Cooker or Crock Pot.  My Slow Cooker has a nonstick surface, yet I do spray it lightly with PAM.  I also brown the Ground Beef before placing it in the cooker's pot to reduce the fat content. 

(Usually I place one veggie on the pot's bottom and then add the meat/chicken I am using.)

After watching all of the games and enjoying ALL of our Chili, there are no photos to share.  I can share that Chili tastes wonderful on a frigid day and it's very easy to prep this family fave!   

Slow Cooker Chili

1 to 1 and 1/4 lbs. Ground Beef
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.)
2 teaspoons Chili Powder, more if desired
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)

  1. Spray nonstick cooking pot of Slow Cooker with PAM.
  2. Brown Ground Beef in a frying pan.
  3. Place Green Pepper chunks in cooking pot.
  4. Add browned Ground Beef.
  5. Add drained Diced Tomatoes.
  6. Drain Kidney Beans and rinse in cold water.  Drain again.
  7. Place on top of Tomatoes.
  8. Sprinkle on desired amount of chopped Onions & chopped Parsley.
  9. Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
  10. Pour Tomato Sauce over top & spread.
  11. Place lid on top.
  12. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.
  13. Stir before serving into bowls. 
We enjoy our Chili with a dollop of Fat Free Sour Cream on top.  Rye Bread is great for dunking!

Do you Enjoy Chili?


Carol @ Always Thyme to Cook said...

Love chili! Chili and the big game, nice combination. Especially when the weather is so cold. Good idea to make it in the slow cooker. I have chili on the menu this week, too!

Rita said...

I have never made Chili in my slow cooker; wonder why. Your recipe is inspiring me to give it a try; I love to prepare ahead and have the meal ready when it is time to eat.

Pam said...

Chili's great for this cold weather. And I like to do just what you did---watch the basketball and football games. The NFL games were great Sunday.

~Lavender Dreamer~ said...

We love chili, too but I need a wedge of cornbread with mine! Enjoy your day my friend! ♥

JG said...

Carol- Isn't Chili great? :)

Rita- Now, it's the only way I make it.

Pam- Many years ago my Hubby & Sons directed me to these games! You too? :)

~Lavender Dreamer- Oh, Cornbread = Yum!