It's winter and cold out (well, here in Utah it is still freezing outside) and what better time to make a big pot of chili? I used to have a different go-to chili recipe that I posted on my old blog, but I changed it up a bit and am now doing it in my Crock-pot. It's really easy and pretty dang good, if I do say so myself. Here it is:
Trinity's Slow-Cooker Chili
- 1 small onion -or- 1/4 cup dried chopped onion
- 1 tsp minced garlic (more or less to taste)
- 2 tbsp Worcestershire sauce
- 1 tbsp Chili powder
- 1 tbsp cumin
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp parsley flakes
- 1 15 oz can tomato sauce
- 1 cup spicy V8 Juice®
- 1 cup beef broth or beef stock (I prefer stock; it's thicker and makes it a bit more hearty)
- 6 cans chili beans
- In a frying pan, brown ground beef with onions and garlic.
- Place in slow-cooker.
- Add tomato sauce, beef stock, V8 juice, & Worcestershire sauce. Stir.
- Add dry ingredients and stir.
- Add cans of chili beans and stir.
- Cook on low for 6-8 hours or on high for 3-4.
- Remove from heat, allow to cool a bit, and enjoy!
- This recipe makes a very big pot of Chili, but it freezes very well if you have a lot of leftovers.
- Try different bean combinations; red, kidney, or black beans are great options.
- Top with shredded cheese and sour cream if you like.
- My hubby likes to top his with salsa.
- Serve with crackers or corn chips.
Do you have a favorite recipe that you would like to share? Send it to me and I will feature it on our blog. Better yet, consider doing a guest post with us!
I hope you enjoy your Chili and please let me know what you think!