Wednesday, January 18, 2012

Chili a la Laurealism

I love this chili recipe for three reasons:
1. It's super easy.
2. It's uses the slow-clooker
3. I can take 100% credit for it.

And as a bonus reason, when I ask my husband what he wants for dinner his answer is always the same: chili.

If I had so name it something other than Chili a la Laurealism, I'd call it Chili Mexicana.

What you'll need:
1-2 pounds of ground beef (or ground turkey)
1 onion diced
1 tomato diced
1 Tbsp. Garlic
1 15 oz can tomato sauce
15 oz V8 spicy tomato juice (use the sauce can to measure)
1 can black beans
1 can kidney beans
1/2 cup brown sugar
1 package chili seasoning (generic works, and its easier than measuring out 5-7 spices)
1 freezer steamer bag of corn

What you do:
1. Saute the onion and half of the garlic.
2. Add to slow cooker.
3. Brown the ground beef, drain the fat and add to the slow cooker.
4. Add everything else to the slow cooker except the corn.
5. Set slow cooker on low for 6 hours. Stir every so often (you probably don't actually have to do this, but I love checking on the chili!)
6. Switch the slow cooker to warm and stir in the corn.
7. Serve with your choice of cheese, sour cream and crackers!

Sometimes when I make this I cook/saute double the meat and onions, and chop double the tomato. Then I add all of the above ingredients (again minus the corn) to a ziploc freezer bag. Then you can freeze it for next time, just to save on some of the prep time. When you're ready, just thaw for 20 minutes and empty the bag in the slow cooker and cook 8 hours on low!

Next time I make this I'll remember to upload a picture.

Enjoy, and let me know how you like it!

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