Chili In The Crock


There’s so many variations of this dish that is loved by all when the weather is cold!  Here’s my most recent version…


1 cup dry red beans
1 lb. ground beef* or turkey, thawed but uncooked
6 tomatoes (prepped this way)
1 onion, chopped
1 green pepper
3 cloves of garlic, crushed
3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
salt to taste


The night before, soak beans in water and set out frozen tomatoes to thaw.  In the morning, put everything in the crock pot.  When peeling skin off of tomatoes, I would also recommend draining some of the juice before putting them in the crock pot.  Cook on low for 10 hours.  If you like it spicy, you might add some cayenne pepper, but go easy!  That stuff makes it hot fast!

*If using beef, I would recommend getting a 7% fat since you don’t brown the meat first.

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