When It's Cold, Stew Over Chili

Today is a cold winter day, the type were schools declares a snowday. It's also the type in which a slower cooker full of chili just makes you feel better. So today's recipe is my Easy Slow Cooker Chili.

Chili Recipe:
1 Large Can Tomato purée
1 Large Can Diced Tomato
1 Small Can Fire Roasted Tomato
1 Can Corn
1 Bag Kidney Beans
1 lb Ground Beef
1 Chopped Onion
Salt
Pepper
Garlic Salt

I love to season my ground beef and then brown it in the skillet, taking care not to over work the meat. Add all the cans of tomatoes and corn to large crock pot. Add browned beef. Finely chop a onion. I love to season the onion with salt, pepper, and garlic salt. With a little of the Beef grease still in the skillet, brown the onion until they are just turned soft. Add it to crock pot. Add kidney beans, which you should have soaked over night or boiled till soft. Close up the crock and cook on High for 3 hrs or low for 6 hrs.



The heat, peppers and paprika normally found in chili is found in the can of Fire Roasted Tomato. I love this product since it adds depth without me doing a lot of extra work or buying special peppers I only use once on a while. But if you want use the real stuff for a hotter spicer and fresher taste.

To serve my chili I like a dollop of sour cream, a sprinkle of cheese and a few fishy crackers on the side. Why don't you try it and see what you think.

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