Crock-Pot Chili

While summertime is not often the season I most want to make and enjoy this recipe, it is so dang good that I decided to include it here. You need only toss a number of great ingredients into the slow cooker before you leave for work, and when you get home, the house will smell divine. If you have time, make a batch of corn bread to go with it.

Crock-Pot Chili
1 lb stew meat, patted dry with paper towels
3 T. chili powder
2 t. ground cumin
1 t. salt
1/2 t. dried oregano
2 cans pinto beans, rinsed
1 28 oz. can tomatoes (whole or diced)
1 sm. can whole green chiles
1 medium onion chopped
2 cloves garlic, crushed and chopped fine (opt.)
2 T. tomato paste


Place beef in bottom of crock pot and cover with spices. Stir to coat pieces. Add other ingredients in whatever order; stirring is not necessary at this point. Cook on high 2-3 hours or low 4-6 hours.


When ready to serve, garnish with chopped cilantro. Sour cream is also perfect dolloped on top.

Forgot the finished product photo (again!) so you'll have to wait until I make it next time. Or better yet, go ahead--make it anyway. 8^)