Now that the weather has been cooling off a bit here in the central states, I decided it was time to break out the crock pot and make some chili. I should mention that I actually made my first batch of chili a few weeks ago but I’m just getting around to blogging about it so let’s just pretend that this is the first time I’ve made chili in 2012, okay?!
You may notice the awkward presentation (namely the bowls) that I served dinner in. We have a dish monster in our house and are constantly finding broken bowls, plates, etc. Sometimes my bowls just up and disappear. My house isn’t that large (only about 1850 sq ft including our soon to be finished basement) so the “how” and “where” my bowls are missing really is beyond me. The husband and I are considering putting new dishware on our holiday wish list but haven’t decided for sure whether we actually want new dishes.
We don’t do a lot of meat in our household (mostly for environmental reasons) but I did purchase five pounds of beef in order to make a massive pot of cold weather comfort food. Making chili is remarkably easy. Here’s how I did it:
- 5 pounds lean ground beef
- 3 cans kidney beans (undrained)
- 3 cans stewed tomatoes (undrained)
- chili seasoning (if you’re going to use a packet of chili seasoning, you should use one packet per can of beans/tomatoes)
I browned the (unseasoned) beef on the stove and drained it before combining all of the ingredients into the crock pot where I cooked it on low for the first two hours and on high for the last half hour (2 1/2 hours in total). I imagine this might have been really good had I cooked in on low for several hours but I ran out of time so I may try that in the future. The taste was spot on with the amount of time I had so if you’re pressed for time and want to follow this “recipe”, it will work.
What’s your favorite comfort food?