Crockpot Chili
This is a staple in our house. We make this a few times during the cold winter months. It is a tasty recipe that goes together pretty quickly. Combine this with a salad and a slice of hearty bread for a simple dinner. And for easy cleanup..use a Crockpot liner. Greatest kitchen cleanup tool invented.
2 medium green bell peppers, chopped
2 small onions, chopped
2 cans (15 oz. each) red kidney beans, undrained
2 packages (1.25 oz. each) chili seasoning mix
2 cans (15 oz. each) tomato sauce
2 cans (10 oz. each) diced tomatoes and green chilies
cheese and sour cream
Line a 5 - 6 quart slow cooker with a Slow Cooker Liner for easy cleanup. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside.
Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well. Spoon beef mixture into the lined-slow cooker. Add beans, seasoning mix, tomato sauce, diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon.
Cover and cook 6 to 7 hours on LOW OR 3 to 3 1/2 hours on HIGH, until hot and bubbly throughout.
Carefully remove lid to allow steam to escape. Stir gently using a wooden or plastic utensil. Serve food directly from lined slow cooker. Top with cheese and sour cream, if desired. Remove all food and cool slow cooker completely before lifting liner from slow cooker. Do not lift or transport liner with food inside.
