The weather turned gray and rainy today. Good thing we're leaving in a day or two. We follow the sun while we're traveling. I thought it would be a good day for something that sticks to your ribs and makes the house smell good, and so I settled on an old favorite from an old cookbook: Better Homes & Gardens' New Crockery Cookery Cookbook (copyright, 1987). All of my crockpot cookbooks are vintage, but this is one of my favorites (and one of my favorite crockpot recipes) of all time.
Tex-Mex Chili
Makes 4-6 servings
1 pound ground beef or bulk pork sausage
2 cloves garlic -- minced
3 teaspoons chili powder -- or to taste
1/2 teaspoon ground cumin
1 can red beans (15 1/2-oz) -- drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green bell pepper
1 can tomatoes (16 oz.) -- cut up
1 can Mexican-style tomatoes (16 oz.) -- cut up
1 cup vegetable juice cocktail (such as V-8) or tomato juice
1 can tomato paste (6 oz.)
1/4 teaspoon salt -- or to taste
Shredded cheddar cheese
Dairy sour cream
Avocado cubes
Chopped onion
In a skillet cook beef or sausage and garlic until brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.
Meanwhile, in a 3 1/2 quart (or larger) crockery cooker, combine beans, celery, onion, and green pepper. Add UNDRAINED tomatoes, UNDRAINED Mexican-style tomatoes, vegetable juice cocktail or tomato juice, tomato paste, and salt. Stir in browned meat mixture.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4-5 hours.
Ladle chili into soup bowls. Pass shredded cheese, sour cream, chopped avocado, and chopped onions with chili.
For 1-quart crockery cooker: Halve ingredients. Prepare as above. Do not add beans in the cooker. Heat beans separately to pass with shredded cheddar cheese and other toppings. Cook chili 10-12 hours. Makes 2-3 servings.
Add to this some store-bought, homemade, or made-from-a-mix cornbread or corn muffins (my personal favorite is made from a mix) and you have a meal! I've been making this recipe for longer than I care to remember. It's a family favorite. Spice it up any way you like or do it as is. Either way you'll have an easy-to-make-ahead meal to feed a hungry family.
Tex-Mex Chili
Makes 4-6 servings
1 pound ground beef or bulk pork sausage
2 cloves garlic -- minced
3 teaspoons chili powder -- or to taste
1/2 teaspoon ground cumin
1 can red beans (15 1/2-oz) -- drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green bell pepper
1 can tomatoes (16 oz.) -- cut up
1 can Mexican-style tomatoes (16 oz.) -- cut up
1 cup vegetable juice cocktail (such as V-8) or tomato juice
1 can tomato paste (6 oz.)
1/4 teaspoon salt -- or to taste
Shredded cheddar cheese
Dairy sour cream
Avocado cubes
Chopped onion
In a skillet cook beef or sausage and garlic until brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.
Meanwhile, in a 3 1/2 quart (or larger) crockery cooker, combine beans, celery, onion, and green pepper. Add UNDRAINED tomatoes, UNDRAINED Mexican-style tomatoes, vegetable juice cocktail or tomato juice, tomato paste, and salt. Stir in browned meat mixture.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4-5 hours.
Ladle chili into soup bowls. Pass shredded cheese, sour cream, chopped avocado, and chopped onions with chili.
For 1-quart crockery cooker: Halve ingredients. Prepare as above. Do not add beans in the cooker. Heat beans separately to pass with shredded cheddar cheese and other toppings. Cook chili 10-12 hours. Makes 2-3 servings.
Add to this some store-bought, homemade, or made-from-a-mix cornbread or corn muffins (my personal favorite is made from a mix) and you have a meal! I've been making this recipe for longer than I care to remember. It's a family favorite. Spice it up any way you like or do it as is. Either way you'll have an easy-to-make-ahead meal to feed a hungry family.
1 comment:
Chili and cornbread are the best combination of comfort foods in my repertoire too. Love them on a cold day and the leftovers are precious as gold to me.
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