There is no easier cold-weather crock pot meal than chili! The ingredients are very flexible – use whatever you can find in your vegetable crisper and the pantry. Enjoy!
Crock Pot Chili con Carne
1 to 1 1/2 lbs. ground meat (beef, chicken, or turkey)
3 1 lb. cans beans (any kind you want – kidney, cannellini, etc.), rinsed
1 14 oz. can tomatoes (fire roasted or seasoned)
1 can corn
2 peppers (I usually use 1 green pepper and 1 italian pepper), chopped
1 small jalapeno pepper (if you like it spicy), diced
5 cloves garlic, chopped
1 large onion, chopped
3 T. chili powder
2 t. cumin
1 t. cayenne pepper (if you like it spicy)
Brown the meat in a skillet with a little bit of olive oil. I like to season the meat with some of the chili powder, cumin, salt, and pepper while it is browning to add more flavor to the meat. Add the browned meat to your crockpot (this would be a great recipe to use a crock pot liner!). Add the remaining ingredients. You can use 2 cans of tomatoes if you would like your chili a little less thick. Cover and cook for 6 to 8 hours on low or 4 hours on high.
Garnish with chopped cilantro, shredded cheese, sour cream, or anything that appeals to you! Serve with tortilla chips. Easy!