Spicy Beef Chili


One of the things I look forward to most about the start of cold weather is getting my crockpot out of the cupboard! I love that I can throw a bunch of stuff in it, turn it on, and forget about it until it time to eat! Walking in the front door after a long day, and being greeted by the warm, comforting smell of dinner ready to be eaten, instantly relaxes me! I can't get enough of the tender, melt-in-your-mouth chunks of meat in this chili, as opposed to the regular ground beef. It's best accompanied by a loaf of French bread for dipping!

Spicy Beef Chili
Serves 6-8

4 cans low sodium kidney beans, with liquid, not drained
1 can crushed, peeled tomatoes
1 1/2 cups (12 ounces) tomato sauce
2 teaspoons garlic powder
3 tablespoons chili powder
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1 small onion chopped finely (or 1 tablespoon and 2 teaspoons onion powder)
1 1/2 pounds small-cubed beef
1 tablespoon olive oil
2 tablespoons flour

1. cook beef in a frying pan with olive oil, garlic powder, and 2 teaspoons onion powder until no pink remains
2. combine the cooked beef and all other ingredients, except the flour, in the crockpot and stir well to mix ingredients
3. cook on low setting for 8 hours or high setting for 4 hours
4. about 15 minutes before serving, remove about a cup of liquid from the pot and put into a small bowl or mixing cup
5. add the flour to this liquid and whisk until no lumps remain, then pour this mixture back into the pot while stirring to prevent lumps (this will thicken the chili)
6. ladle into bowls and enjoy!

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