Crockpot Chili
I make this every few weeks for my lunches at work:
- 1 lb lean ground beef
- 2 onions, chopped
- 1 each red and green pepper, chopped
- 3 cloves garlic, minced
- 1 cans (14 oz) diced tomatoes, drained (save the juice for Winter Cabbage Soup)
- 2 cans beans (red and white kidney or black beans), rinsed
- 2 tsp each: ground cumin, garlic powder, white pepper, onion powder
- ½ tsp each: chili powder and cyanne pepper
- 2 Tbs Minute Rice
Add the rice to the bottom of the crockpot to absorb any liquid. Cook on low for 6-7 hours, then 15 min uncovered on high. Serve with crusty bread. Freezes well.
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We mixed the cooked batch of chilli with 1 or 2 cups of cooked brown rice – it helps absorb the liquid when freezing or storing for a few days as leftovers, and gets you a few extra servings overall. Make sure to mix it in so the rice is evenly distributed and you may want to add in a bit of extra spice as well.