October 23, 2011

Crock-pot Chili

Today was kind of a gloomy day in Texas.  Overnight storms ensured that it was cloudy all day, and I admit to being a little sad over the loss by my beloved Rangers.  Chili always makes me happy so it was a good day to make it.  We don’t eat a lot of chips so it is fun to eat a meal that demands that we eat it with chips.  :)

Crock-Pot Chili

  • 2 pounds lean ground beef, browned and drained
  • 2 TBS chili powder, or to taste
  • 1/2-1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 6 ounces tomato paste
  • 6 ounces water
  • 28 oz. diced tomatoes (don’t drain)
  1. Combine all ingredients in a crock-pot.  Cook on low for 4-6 hours.
  2. Remove or vent lid 1 hour before serving to cook off extra liquid.
  3. Serve over corn chips.  As always check for gluten-free, dairy-free brands.


**I usually try to avoid canned tomatoes as much as I can, but that is not always possible. The high heat this summer took out my tomatoes early in the season, and I am down to the last of my summer harvest.

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