Hey, Lakeview, I'm making crock pot chili today

Hey, Lakeview, I'm making crock pot chili today

Joined: August 21st, 2003, 2:58 am

February 16th, 2008, 1:56 pm #1

It's going to rain, sleet, snow and generally be ugly-butt weather all weekend, so I put on a pot of what is endearing referred to in this house as Crack Pot Chili. Will try to remember to take a pic for you. It's really simple, really good, and makes a lot so I have lots to put in small containers to freeze for future lunches.
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Joined: August 8th, 2003, 2:05 pm

February 16th, 2008, 8:41 pm #2

May I have your recipe?

LG

_______________________________________
"It's too late in the world for flags."
- The Sand Pebbles, 1966
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Joined: August 21st, 2003, 2:58 am

February 17th, 2008, 1:50 am #3

I don't often prepare food that is picture worthy, so excuse the picture quality.



I'll happily share the recipe. It came out of the little Rival crock pot cookbook that came with my first, long-deceased, crock pot. I couldn't find a date on it, but I'm imagining it was from the late '70s. What I like about this chil is it's easy, the ingredients are not exotic, it's tasty and it's really cheap to make. I figured out that without the onion and garlic and spices which I already had, the ingredients cost around $8.00. I know we will get two meals out of it and still have some leftovers for lunch.

Crack Pot Chili
2 16oz cans red beans, drained. (I use red kidney, but chili beans or canned pintos would also work. I also use the store brand. These are going to be drained and cooked down so no need to get anything special.)
2 14.5oz cans diced tomatoes. (Again, store brand is fine. I use some that are marked "chili ready" which means they are diced small. You can get creative and use tomatoes with peppers but we don't like the chili extremely hot, so we use plain diced tomatoes.)
2 pounds of ground chuck, browned and drained. (I use 80/20 chuck. The grease is going to be drained off, and the ground chuck has good flavor.)
2 medium onions coarsely chopped. (I pop these babies through the Vidalia chop wizard.)
1 green pepper, coarsely chopped.
2 cloves garlic crushed. (I think they mean garlic toes, not the whole clove. Easily crushed between two spoons, or you can buy the minced garlic in olive oil in a jar and throw in a couple of spoons of it. I think the jars of minced garlic are considered somewhat plebian, but since I don't cook very often, it works for me because it keeps in the fridge.)
2 to 3 tablespoons chili powder
1 teaspoon cumin
Salt to taste

Put ingredients in crock pot in order listed. Stir once to mix up ingredients. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. No need to stir throughout the cooking process, but it doesn't hurt if you can't resist and want an excuse to test a bite as the wonderful smell permeates the house.

The only thing that takes time is browning the meat and cutting the onion and bell pepper if you don't have some sort of mechanical chopper. Even with that, total prep time is less than 15 minutes.
Last edited by OKYat on February 17th, 2008, 1:54 am, edited 1 time in total.
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Joined: August 7th, 2003, 3:59 pm

February 17th, 2008, 2:53 am #4

I'd love a bowl of that with some Saltines.

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I like kids. They taste like chicken.
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Joined: April 18th, 2005, 1:12 am

February 17th, 2008, 4:59 am #5

I don't often prepare food that is picture worthy, so excuse the picture quality.



I'll happily share the recipe. It came out of the little Rival crock pot cookbook that came with my first, long-deceased, crock pot. I couldn't find a date on it, but I'm imagining it was from the late '70s. What I like about this chil is it's easy, the ingredients are not exotic, it's tasty and it's really cheap to make. I figured out that without the onion and garlic and spices which I already had, the ingredients cost around $8.00. I know we will get two meals out of it and still have some leftovers for lunch.

Crack Pot Chili
2 16oz cans red beans, drained. (I use red kidney, but chili beans or canned pintos would also work. I also use the store brand. These are going to be drained and cooked down so no need to get anything special.)
2 14.5oz cans diced tomatoes. (Again, store brand is fine. I use some that are marked "chili ready" which means they are diced small. You can get creative and use tomatoes with peppers but we don't like the chili extremely hot, so we use plain diced tomatoes.)
2 pounds of ground chuck, browned and drained. (I use 80/20 chuck. The grease is going to be drained off, and the ground chuck has good flavor.)
2 medium onions coarsely chopped. (I pop these babies through the Vidalia chop wizard.)
1 green pepper, coarsely chopped.
2 cloves garlic crushed. (I think they mean garlic toes, not the whole clove. Easily crushed between two spoons, or you can buy the minced garlic in olive oil in a jar and throw in a couple of spoons of it. I think the jars of minced garlic are considered somewhat plebian, but since I don't cook very often, it works for me because it keeps in the fridge.)
2 to 3 tablespoons chili powder
1 teaspoon cumin
Salt to taste

Put ingredients in crock pot in order listed. Stir once to mix up ingredients. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. No need to stir throughout the cooking process, but it doesn't hurt if you can't resist and want an excuse to test a bite as the wonderful smell permeates the house.

The only thing that takes time is browning the meat and cutting the onion and bell pepper if you don't have some sort of mechanical chopper. Even with that, total prep time is less than 15 minutes.
I know, I know, there are some chili purists out there that say no beans, not ever. But, to me, beans make it more of a meal. It was a great way to get my boys to take in some veggies, too.
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Joined: August 8th, 2003, 2:05 pm

February 17th, 2008, 5:03 am #6

I don't often prepare food that is picture worthy, so excuse the picture quality.



I'll happily share the recipe. It came out of the little Rival crock pot cookbook that came with my first, long-deceased, crock pot. I couldn't find a date on it, but I'm imagining it was from the late '70s. What I like about this chil is it's easy, the ingredients are not exotic, it's tasty and it's really cheap to make. I figured out that without the onion and garlic and spices which I already had, the ingredients cost around $8.00. I know we will get two meals out of it and still have some leftovers for lunch.

Crack Pot Chili
2 16oz cans red beans, drained. (I use red kidney, but chili beans or canned pintos would also work. I also use the store brand. These are going to be drained and cooked down so no need to get anything special.)
2 14.5oz cans diced tomatoes. (Again, store brand is fine. I use some that are marked "chili ready" which means they are diced small. You can get creative and use tomatoes with peppers but we don't like the chili extremely hot, so we use plain diced tomatoes.)
2 pounds of ground chuck, browned and drained. (I use 80/20 chuck. The grease is going to be drained off, and the ground chuck has good flavor.)
2 medium onions coarsely chopped. (I pop these babies through the Vidalia chop wizard.)
1 green pepper, coarsely chopped.
2 cloves garlic crushed. (I think they mean garlic toes, not the whole clove. Easily crushed between two spoons, or you can buy the minced garlic in olive oil in a jar and throw in a couple of spoons of it. I think the jars of minced garlic are considered somewhat plebian, but since I don't cook very often, it works for me because it keeps in the fridge.)
2 to 3 tablespoons chili powder
1 teaspoon cumin
Salt to taste

Put ingredients in crock pot in order listed. Stir once to mix up ingredients. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. No need to stir throughout the cooking process, but it doesn't hurt if you can't resist and want an excuse to test a bite as the wonderful smell permeates the house.

The only thing that takes time is browning the meat and cutting the onion and bell pepper if you don't have some sort of mechanical chopper. Even with that, total prep time is less than 15 minutes.
I'll add this one to my crock pot recipes.

LG

_______________________________________
"It's too late in the world for flags."
- The Sand Pebbles, 1966
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Joined: August 21st, 2003, 2:58 am

February 17th, 2008, 5:15 am #7

I know, I know, there are some chili purists out there that say no beans, not ever. But, to me, beans make it more of a meal. It was a great way to get my boys to take in some veggies, too.
and has a thicker, smoother texture. A lot of people actually add crushed crackers to it while it's cooking to thicken it. This crockpot chili is more like the chili I am used to with more of a stew-like texture and a stronger tomato flavor. This is very similar to Wendy's chili which I really like.
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Joined: March 17th, 2006, 6:30 pm

February 17th, 2008, 2:24 pm #8

buying Wendys, sauteing some jalapenos in butter and combining. Won first place lol.
Last edited by misriveria on February 17th, 2008, 2:24 pm, edited 1 time in total.
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Joined: August 21st, 2003, 2:58 am

February 17th, 2008, 3:17 pm #9

I love Wendy's, too, and that's why I love this chili. It's a lot like Wendys except I think Wendy's is a little more tomatoey that this, but I'm thinking of throwing a can of tomato paste in next time to boost up the tomato taste. Whenever we get Wendy's for dinner, no matter what we get for a meal, I usually buy a couple of containers of chili for lunches.
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Joined: March 8th, 2004, 4:36 pm

February 17th, 2008, 3:46 pm #10

I don't often prepare food that is picture worthy, so excuse the picture quality.



I'll happily share the recipe. It came out of the little Rival crock pot cookbook that came with my first, long-deceased, crock pot. I couldn't find a date on it, but I'm imagining it was from the late '70s. What I like about this chil is it's easy, the ingredients are not exotic, it's tasty and it's really cheap to make. I figured out that without the onion and garlic and spices which I already had, the ingredients cost around $8.00. I know we will get two meals out of it and still have some leftovers for lunch.

Crack Pot Chili
2 16oz cans red beans, drained. (I use red kidney, but chili beans or canned pintos would also work. I also use the store brand. These are going to be drained and cooked down so no need to get anything special.)
2 14.5oz cans diced tomatoes. (Again, store brand is fine. I use some that are marked "chili ready" which means they are diced small. You can get creative and use tomatoes with peppers but we don't like the chili extremely hot, so we use plain diced tomatoes.)
2 pounds of ground chuck, browned and drained. (I use 80/20 chuck. The grease is going to be drained off, and the ground chuck has good flavor.)
2 medium onions coarsely chopped. (I pop these babies through the Vidalia chop wizard.)
1 green pepper, coarsely chopped.
2 cloves garlic crushed. (I think they mean garlic toes, not the whole clove. Easily crushed between two spoons, or you can buy the minced garlic in olive oil in a jar and throw in a couple of spoons of it. I think the jars of minced garlic are considered somewhat plebian, but since I don't cook very often, it works for me because it keeps in the fridge.)
2 to 3 tablespoons chili powder
1 teaspoon cumin
Salt to taste

Put ingredients in crock pot in order listed. Stir once to mix up ingredients. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. No need to stir throughout the cooking process, but it doesn't hurt if you can't resist and want an excuse to test a bite as the wonderful smell permeates the house.

The only thing that takes time is browning the meat and cutting the onion and bell pepper if you don't have some sort of mechanical chopper. Even with that, total prep time is less than 15 minutes.
Especially the contrast of the green crack pot against the lush, deep red of the chili. Might I suggest an addition I like? I put some beer in it. I find one of those tiny cans works well but if you only have a large can, use part of it in the chili and figure out something to do with the rest.

schatze
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