Wednesday, August 1, 2007

Crock Pot Chili

This recipe serves 15-20 people, so i usually half it and we have lots of left overs anyhow! THis isn't really a summer recipe, but save it for the fall--you'll love it!

4 lbs ground beef
2 onions, finely chopped
3 green peppers, finely chopped
2 garlic cloves, minced
4 16-oz cans Italian style tomatoes
4 16-oz cans kidney beans, drained (I use the dark colored kidney beans)
1 10-oz can diced tomatoes and chilies
2 6-oz cans tomato paste
1 cup water
1 Tbsp salt
1 tsp pepper
3 whole cloves
2 bay leaves
2 Tbsp chili powder (I use more, but you can adjust to taste)

1. Brown meat, onions, and peppers on stove. Drain.
2. Combine all ingredients in large bowl. Divide among 2 crock pots, or several smaller crocks (if you half this recipe it fits in one crock pot)
3. Cover. Cook on Low 3-4 it 5-6 hrs is even better!

-Jenni Smith

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