My sister, Suzanne, posted this photo to Facebook tonight after posting this morning that she'd come home from a great night's work and decided it was chilly enough for...well...chili!
Yummy. My recipe, the result of an experiement several years ago, makes a chili with a texture where the meat and beans become very harmonious. It sounds like an odd thing but by putting the extra lean ground beef difectly into the pot instead of browning it and addit last, the resulting texture is one that even people like me who aren't huge meat texture fans can love.
Excuse me, I have to make a trip across town to see if there are leftovers.
Fastest No Work Crockpot Chili
Recipe by Glenna Anderson Muse
- 2 lbs extra extra lean ground beef
- 1 cup frozen diced onion with peppers
- 1 cup grated carrot
- 1 banana or jalapeno pepper, diced
- 1 15.5 oz can diced tomatoes
- 2 pkgs Williams Chili seasoning
- 2 tsp brown sugar
- 1 lb dried beans: pinto, kidney, or mix
Place everything in the pot and enough
water to cover everything by 2 inches. Turn on high and cook for approximately
6 hours or until beans and cooked through. Taste and re-season with salt and
pepper as needed.
Cook's note: I keep the commercially diced onions
in the freezer for just these occasions when dicing and onion seems like more
than I can handle. Plus, I was tired. Knives and tired don't play well together
either. I also keep pre-grated carrots on hand for salads so all of this prep
was just open something and dump in. We all love to cook from scratch but the
reality is sometimes you have to go for ease and that's okay. It's still
home-made. It's still much better for you than anything canned or processed from
the center aisles of the grocery store.