Joining in on Crock pot Wednesday over at Dining with Debbie has gotten me to use my crock pot more often. A winning situation all the way around – dinner is ready when I get home and the sweet aroma of a hot meal cooking is a very nice thing to come home to after a tiring day.
Ingredients I used, because this is what was in the pantry before pay day…………
1 ½ lbs. ground beef and a patty of frozen ground turkey which was sitting alone in the freezer
I medium onion, chopped fine
6 scallions, chopped including lots of the green part
½ cup white wine
1 heaping TB chili powder
1 heaping teaspoon sugar
1 teaspoon ground cumin
3 minced garlic cloves
1 (15 oz.) can black beans
1 (15 oz) can diced tomatoes and about ¾ cup of diced tomatoes that were in the fridge
1 (8 oz) can tomato sauce
Simple. Brown the beef and that bit of turkey. Drain the fat off.
Tip into the crock pot and put all the other ingredients in the pot on top.
Stir well. I started the cooker on HIGH about 5:30 PM and let it cook until 10 PM. Turned off the heat and removed the crock. Don’t you just love the removable crocks? They are so much easier to clean.
Note: Tip about cleaning off hard cooked bits – fill the empty crock with hot soapy water and toss a dryer sheet in to soak. Later on, the dryer sheet can be gently swished against the cooked on bits and it comes out easier.
I put the chili into a casserole dish and let it cool a bit then refrigerated overnight. Next day I put the casserole dish in a 300 degree oven and let it heat again for an hour.
The nice thing about this is, we all know chili is better the second day, and it was. The black beans were a good addition – we don’t like the thicker red kidney beans.
I served this with cheese quesadillas, sour cream and Newman’s Own Salsa. You can see it was accompanied by Pabst beer…sometimes a good cheap beer is just the ticket!
A good hearty meal when the temperatures turning cooler....
If you try this one give me a shout and let me know if you like it.