Slow Cooked Chili

Here's another great crockpot recipe which is perfect for the Fall season.  The nights are getting cooler here, so I thought I would make some comfort food: chili and cornbread!

Ingredients:

1 pound ground beef
1 yellow onion, chopped into small chunks 
1 can of diced tomatoes
2 cans of tomato sauce
1 can of kidney beans
3 cloves of chopped garlic (I like a lot of garlic; adjust to your preference)
1/4 cup of chili powder
2 tablespoons cumin
Dash of salt and pepper
Shredded cheese, for topping

Just after the ingredients were added...that's a full crockpot!

Instructions:

You can use ground beef that is fully thawed and put it into the slow cooker as is - no need to brown the beef first.  The beef that I used had thawed partially overnight, but it still had some frozen spots.  I let the slow cooker do the work for me.

Chop the onion and dice the cloves of garlic.  Drain and rinse the kidney beans.  Put all of the ingredients and spices into your slow cooker.  Give it a stir so that everything is mixed. 

I used the "low" setting on my crockpot and cooked the chili for about seven hours.  If you used fully frozen beef, I would adjust to a higher setting on the crockpot.

I cheated and did not make the corn muffins homemade, but if you're feeling ambitious, you definitely could look up a good recipe for them!