CROCK POT CHILI

Happy Friday!!  This winter has been very abnormal for Colorado.  We got snow in December, and it is still on the ground. Usually we get snow and the next week it is gone.  Not this year.  This week has been warm, and a lot of it is melting.  Our backyard is almost all clear.

But Sunday?  Yeah, more snow in the forecast for Sunday and Monday.  And not just flurries. Like 10 more inches.  To say I am over snow and winter would be an understatement.  Unfortunately is we still have a couple months to go.
Crock Pot chili is super easy to make.  The only real work involves browning the ground beef and onions.  Then you just open a few cans, dump in the ingredients and add a few seasonings.  Then you just cover and let it go for a few hours.

You can’t really get more comforting that a big bowl of chili, so this crock pot chili was exactly what we needed on a super snowy day. This chili freezes really well too, so you can make a big batch, and then freeze some of it for later in the winter.  Serve with corn bread and you have the best winter dinner!

Ingredients

• 1 Tbls canola oil
• 2 pounds ground beef
• 1 large onion , finely chopped
• 4 cloves garlic , minced
• 1 cup beer or beef stock
• 1 (15 oz) can dark red kidney beans
• 1 (15 oz) can light red kidney beans
• 1 (28 oz) can tomato sauce
• 1 (28 oz) can crushed tomatoes
• 1/4 cup chili powder
• 1 Tbls ground cumin
• 2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
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Instructions

1. In a large skillet heat oil over medium high heat. Add ground beef and onions. Cook until browned and onions are tender. Add garlic, and cook for 2 minutes. Drain any fat. Pour into crock pot.
2. Add all of the remaining ingredients to the crock pot. Stir well.
3. Cover and cook on low for 6-7 hours.
4. .................................

for full instruction please see : dinnersdishesanddesserts.com

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