I'm back!
I must apologize for my long absence from this blog. Life kind of got a hold of me and took me along for the ride, whether I wanted to or not! Waiting for the damn merry go round to slow down enough to get off has been a long trip, but I finally managed it, and I'm back with a passion.
I'd like today to share with you all, a recipe for crock pot Chili. I made this for the boys on Superbowl Sunday back in February. Now I don't like Chili, or rather, my stomach doesn't. I have to be very careful with Spicy food, or I'm in extreme pain for hours while my tummy cramps in excruciating pain. This recipe was given to me by a very dear friend, Sherry Taylor, from Alabama. She also gave me the recipe for Cornbread, but I ended up just serving this with corn chips.
Ingredients.
- Half lb Ground Beef
- Half lb Ground Pork
- 3 cans kidney Beans (whichever ones you prefer)
- 1 medium Onion
- 1 bell pepper (whichever colour you prefer)
- 3 cloves Garlic, crushed
- 3 small cans Tomato Paste
- 1 large can Stewed Tomatoes
- 2 teaspoons Chili Powder
- 2 teaspoons Chili flakes
- Salt and Pepper to taste.
Chop the Onion and Bell Pepper and put aside.
In a large pan or a frying pan, place the ground beef and ground pork, and cook until fully cooked, with no pink remaining. Drain off the fat and place in the crock pot.
Add the remaining ingredients, liquid included and stir well to mix. If the mixture is a little thick, add a bit of water, or beef stock to thin it out a little, though do be aware that it will thin out a bit as it cooks anyway.
Cook on high for 4 hours, or low for 6 hours.
As I stated, I served with with corn chips, but you could serve it with Corn bread, rice, or even crusty bread to soak up all those lovely juices. This was a BIG hit with the boys, who said that the spice was a slow burn as opposed to a "slap you in the face' hit.
Enjoy!
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