Tasty Tuesday

I hope you are enjoying the Simple Weeknight Meals that have been circulating here on the Tasty Tuesday posts. I’ve been using them myself, now that Hubby is back to work teaching. It’s so nice to plan ahead, look at the calendar and just KNOW I have all the stuff I need in the pantry for this week’s meals.

I’m continuing to add to the Simple Meals this week, so make sure to add this one in to your rotation! I spent a LOOOO-OOOO-OOOONG time trying to find the perfect Chili recipe. I’d search high and low. I tried LOTS of recipes out, all of which failed me. Some were too complicated (or yielded enough Chili for an entire football team), while others were far too simple and lacking.

Every so often, I’d adventurously pick a new recipe to try. I’d pour the listed ingredients into a pot, let it simmer all day, only to be disappointed at dinner time. When it’s cool outside, there is NOTHING like a nice, hot bowl of chili. To not have a good recipe for this amazing meal was just depressing.

So you can imagine my surprise after finding success in a random recipe I came across. I’ve tweaked it a bit to make it juuuuuuust right. I hope you enjoy it too. The best part? It’s a SLOW COOKER recipe. So you can literally just dump the ingredients into the pot in the morning, and come home to a piping hot bowl of goodness. Make sure to serve this with a side of cornbread.

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Steph’s Slow Cooker Chili

•1 can of Black Beans, rinsed and drained
•1 can of Red Kidney Beans, rinsed and drained
•1 can of Pinto Beans, rinsed and drained
•1 14.5 oz can of diced tomatoes
•1 14.5 oz can of dicecd tomatoes WITH zesty mild green chilis
•2 lbs Ground Beef/Chuck, browned and drained
•1 green pepper, chopped
•1 onion, chopped
•2 tsp minced garlic
•3 TBS chili powder
•1 tsp black pepper
•1 tsp cumin
•1 tsp salt

Put all ingredients into the slow cooker in the order listed above and stir. Cover and cook on low for 6-10 hours (adjust for your slowcooker – mine was ready in 6, but the longer it cooks, the better it tastes), or on high for 3-5 hours. Top with sour cream and cheese if desired.

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It comes out perfect EVERY TIME.

Now that the nights are starting to cool off, this is a great time to stock up on the ingredients for this tasty one-pot meal. And enjoy the leftovers as well!

Have a great week!

You can read more about Steph’s life and recipes at her personal blog,Confessions of a Stay-at-Home Mom.