Welcome to another week of Crockpot Thursday, hosted by Trista from Andersons Angels and myself. Every Thursday we’ll bring you slow cooker recipes, and you can also link up your recipes to share! It’s a perfect way to increase your recipe collection, while having the added benefit of a recipe that has already been tried out by someone else.
Just by chance it worked out that we had another beef dish, but really we don’t usually eat very much beef! lol Next week I promise to do a non-beef meal. This week I’ll be sharing my recipe for “Lazy Chili”. It’s actually more of a stew, but we call it chili anyway. The best part of this recipe is that it is so adaptable. You can change the spices to make it more or less spicy, the meat to beans ratio, and the amount of pepper and onions. I call it the “whatever’s on hand” chili.
Enjoy, and make sure to add your recipe to the linky!
- 1lb ground beef
- 2 cans of beans (cooks choice, I use black and kidney)
- 1-2 bell peppers, any color
- 1-2 cans of tomatoes
- 1/2 onion, chopped
- 1-2 cloves of garlic, minced
- 1 tsp cayenne pepper
- 1/2 Tb chili powder
- 1/2 tsp cumin
- 1/4-1/2 tsp cinnamon
- Brown the ground beef on the stove, drain. Add to crockpot.
- Drain and rinse the beans. Mostly drain the tomatoes. Add beans and tomatoes (with a little of the tomato juice) to the crockpot.
- Cook the onions and garlic on the stove for about 5 minutes, and add to the crockpot.
- Add the remaining ingredients to the crockpot, cover, and cook on high for 2-3 hours or low for 6-8 hours.
- Serve with shredded cheese and cornbread.