Tuesday, May 18, 2010

Not So Spicy Crock Pot Chili

Lately I've been doing more traveling than cooking.  I visited with my children and grandchildren in Utah, Connecticut, and Charlotte, NC.  I also went to visit my family in Charleston, SC.  While in Charleston, my sister made some delicious chili and cornbread.  I loved the chili because it wasn't so spicy--hence the recipe name, Not So Spicy Crock Pot Chili.  Now you can make it spicy by adding 2 to 3 hot chili peppers of your choice, seeded and chopped.  Also, my sister used 1 pound of venison and 1 pound of  bison instead of the 2 pounds of ground beef.  It was so good, and like my sister says, "Healthy for you!"  So, here's to your health!

Not So Spicy Crock Pot Chili

2 pounds ground beef (or 1 pound venison, 1 pound bison)
3 cans (16 oz.) kidney beans, rinsed and drained
1 can (6 oz.) tomato paste
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 - 4 cups tomato juice

In a large skillet, cook meat over medium heat until no longer pink.  Drain and put into your crock pot.  Stir in beans, tomato paste, onion, green pepper, vinegar, seasonings and 2 cups of tomato juice.  Cover and cook on low for 4 - 6 hours.  Add more tomato juice if needed for desired thickness.

**My sister uses those crock pot liners in her crock pot.  Sure does make clean up easy.  You can find them in the grocery store by the plastic wrap.

1 comment:

  1. Yum...thanks Mom and Cathy!!! I want to try this one!