Crock-Pot Chili

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A warm bowl of chili on a cold winter day makes the perfect meal. But instead of making it on the stove-top, this chili is cooked slow in a slow-cooker. Making the prep work for this chili simple. The beef is cooked and added to a crock-pot along with all of the ingredients. Let the crock-pot cook it slow all day, then by it is time for dinner you have a ready to eat meal. Serve warm with a side of cornbread for a delicious hearty meal.

It is easy to make this chili in the crock-pot, the only prep that you will need to do is to cook the beef before adding to the crock-pot. To prepare the chili for the crock-pot, the ground beef is first cooked in a large skillet over medium heat, breaking it up as it cooks. Until the meat is no longer pink. Drain the grease and add the meat to the crock-pot along with the remaining ingredients. Cover and let the chili cook on low for 8 hours or on high for 4-5 hours.

Crock-Pot Chili

freshlyhomecooked

Ingredients
  

  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 ( 28 oz.) can crushed tomatoes
  • 1 ( 14 oz.) can diced tomatoes, undrained
  • 1 ( 14 oz.) can kidney beans, drained

Instructions
 

  • Brown ground beef in a large skillet over medium heat, breaking it up with a spatula until no longer pink, drain and add meat to a large crock-pot.
  • Add in the remaining ingredients, cover and cook on low for 8 hours, or on high for 5-6 hours.

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