Easy Crock Pot Recipes – Crock Pot Chili

Easy Crock Pot Recipes – Crock Pot Chili

 

Easy Crock Pot Recipes – Crock Pot Chili

 

Crock pot cooking gets a bad rap sometimes.  Some people call it lazy cooking.  I call it efficient cooking.  With most households having two working adults, it’s imperative that all non-family time is managed wisely.  Many crock pot recipes take only 5 -10 minutes to prep.  It can be placed in the slow cooker before work and be done when you come back home.  When you open the door, you’ll smell the wonderful aroma of a home cooked meal wafting through your abode.

Chili recipes are perfect for the crock pot.  They normally cook in a pot, are easy to prep and smell delicious when cooking.  The great thing about chili is how easily it can be changed and adapted to your taste.  Here are a couple of my quick and easy to make crock pot chili recipes.

 

Tex Mex Chili

What you need:

 

  • 2 lbs round steak cut into bite-sized pieces
  • 151/2 oz can kidney beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 2 (8 oz) cans tomato sauce
  • 41/2 oz can green chiles, drained and chopped
  • 28 oz can diced tomatoes, undrained
  • 1 T chili powder
  • 1 t cumin
  • 2 T olive oil
  • 1 t salt


What you do:

 

  • In a large skillet, brown meat in heated oil.  Place meat in slow cooker.  Add remaining ingredients to crock pot and mix thoroughly. Cook, covered, for 8 hours on low.

 

 

Sausage and Beef Chili

What you need:

 

  • 3/4 lb bulk spicy Italian sausage
  • 3/4 lb ground beef
  • 1 green pepper, chopped
  • 1 large onion, chopped
  • 16 oz dried red beans, rinsed and drained
  • 1 (28 oz) and 1 (14.5 oz) can diced tomatoes, undrained
  • 15 oz can tomato sauce
  • 6 oz can tomato paste
  • 4 T chili powder
  • 2 T ground cumin
  • 2 garlic cloves, minced
  • 1 t salt


What you do:

 

  • Brown beef and sausage in a large skillet, drain.  In a 6 quart crock pot / slow cooker, add all ingredients and mix.  Cook, covered, for 8-10 hours on low, or until beans are tender but not mushy.

 

 

Both of these recipes are great served with sour cream, cheese and green onion on top.  To add more heat, try some jalapenos or a couple shakes of hot sauce.