Beef Chili {Crockpotalooza 2}

 

To me, chili is the perfect Fall food. I prefer my chili with no beans, but I have yet to meet a chili that I had to turn down.

I am linking to Kelly’s Korner Crockpotalooza 2 as part of this week’s Show Us Your Life series.

I do my best cooking in a slow cooker (Crockpot). Preparation is easy and clean-up is made even better with the new slow cooker liners. Simply throw away after using, and the pot is as clean as you started.

My favorite recipe book that I have used most often is titled, Best-Loved Slow Cooker Recipes published in 1998 by Publication International, Ltd.

My favorite chili recipe I’ve tried so far in a slow cooker is the No-Beans Beef Chili with Cornmeal.

The recipe/ingredients:

2 lbs. ground beef

1 onion, chopped

1 green bell pepper

2 cloves garlic, minced

(I cheat on the above three as I purchased these already chopped. Easy peasy!)

1 can (10 oz) enchilada sauce

1 can (8 oz) tomato sauce (I like to use mild Rotel.)

1 can (4.25 oz) chopped black olives, drained

2 tablespoons chili powder

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon ground cumin

2 cups water

1 cup cornmeal

2 cups shredded Cheddar cheese

How to:

In skillet over medium heat, cook ground beef, onion, bell pepper, and garlic until meat browns. Drain fat. Transfer to Crock-Pot Slow Cooker. Stir in enchilada sauce, tomato sauce, olives, chili powder, salt, oregano, and cumin. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

In saucepan, bring the water to a boil and gradually stir in cornmeal. Reduce heat to low and cook until thick. Drop cornmeal by tablespoons onto chili. Increase heat to high if cooking on low. Cover and cook for 20-25 minutes. Sprinkle cornmeal with cheese and cook until cheese is melted. Serve.

Makes 6-8 servings.

I like my chili over Fritos Original corn chips. J likes his right out of the slow cooker. Delicious! How do you like your chili?

Chili is perfect for the cooler days of Fall.

Eat chili this Fall, y’all!