Crockpot Chili

Inspired by: https://www.gimmesomeoven.com/slow-cooker-chili-crock-pot-giveaway/

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  • 1 tbs olive oil
  • 1 lb ground meat (turkey, beef, or whatever meat you like)
  • 1 onion, chopped
  • 1+ clove garlic, minced
  • 30 oz dark red kidney beans (2 cans)
  • 15 oz light red kidney beans (1 can)
  • 30 oz tomato sauce (2 cans)
  • 28 oz diced tomatoes (2 cans)
  • 4 oz chopped green chilies (1 small can)
  • 1 cup beef broth (half a can)
  • 2 tbs chili powder
  • 1 tbs ground cumin
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • Toppings: shredded cheese, green onion, oyster crackers, saltines, sour cream, and tortilla chips
  1. Pour olive oil in large pan on medium-high heat. Add chopped onion, ground turkey/beef, and minced garlic and cook until the meat is fully cooked and browned and onions are soft.
  2. Drain some of the fat from the pan and pour the contents into a large slow cooker.
  3. Drain and rise the beans. Add the rest of the ingredients, stirring periodically as ingredients are added.
  4. Cover and cook for 4-6 on high or 6-8 on low.
  5. Serve and enjoy!

Chili is one of those foods that is a point of contention for a lot of people. Everyone has their own opinion on what it should be (beans, no beans, red, white, etc.), but for me, this recipe encompasses everything I want chili to be (adapted from this). It’s hearty from meat and beans, it has plenty of tomato flavor, and the spice level is low enough that anyone can enjoy it. Personally, I prefer my chili as spicy as I can handle, which makes this recipe great because it takes additional hot sauce extremely well. I tried three different hot sauces in the different bowls I tried and all of them were good.

I changed from the original recipe slightly, based on what I had on hand. The other thing I like about this recipe is that there is no store-bought chili packet involved, because if you have a reasonable spice collection, there’s no need for it! When you see all the ingredients together, it looks like a lot, but they really all blend together after sitting in the Crockpot. Also worth noting, this makes A LOT. I managed to (over) feed 4 people for dinner and still have two lunch servings the next day, so be prepared that your Crockpot will probably be full, at least, mine was. If you’re looking to feed a crowd easily for very cheap and virtually no effort, this is a great option.

Recipe: Dirty Rice

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This is a dish I’ve had made by my fiance’s mother for years (if you’ve been following, the Drunken Developer isn’t just my boyfriend anymore — he proposed! :D). It’s great and always pleases a crowd. And although I didn’t do a perfect job with my first try, overall the recipe is fairly straightforward. My mistake was not allowing it to cook long it enough and although it still tasted good, it was too soup-y, and it should really be a casserole. I did it for 45 minutes, but I really think it may need to go for closer to 60. We had this with a side of broccoli and green beans and a pork loin, and it made a great little dinner that was quite easy to throw together.

1 stick of butter

1 cup of rice (uncooked)

2 oz of water

1 can french onion soup

1 can beef consomme

1. Preheat oven to 350. Place a stick of butter in a casserole dish in the oven until it is fully melted.

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2. Pour the rice into the melted butter and allow to cook for 3 to 5 minutes.

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3. Add the rest of the ingredients to the rice and butter.

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4. Cover and bake for 45 to 60 minutes (I think closer to 60 would be better).

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5. Serve and enjoy!

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