Anyway... here's another great Crock Pot classic that has dinner hot and ready as soon as you get home from a long day in the salt mines. And lemme tell you, there's something special about pulling into your garage and being able to smell your slow-cooked dinner wafting all the way from the kitchen.
Ingredients
1 pound ground beef or 2 cans Mexican/chili seasoned diced or stewed tomatoes (based on your preference)
1 can chili beans (heat level to your preference)
1 can black beans
1 can light red kidney beans
1 can dark red kidney beans
Cumin
Chili powder
Garlic powder
Red pepper
Cayenne pepper
Directions
Brown the meat in a skillet. While it cooks, turn on the Crock Pot, and drain all the cans of beans EXCEPT the chili beans. Dump all the beans and tomatoes in the Crock Pot, and add the spices to your preference. (I find that cumin, though, is key in getting a good, earthy flavor in my Mexican cooking, including chili) Stir the mixture. When the meat is browned, drain off the fat and stir the meat into the tomato and bean mixture. Put the lid on and let it cook.
Remember, if you're planning to let it cook all day, turn the Crock Pot on low. If you only have about four hours, use high.
We like to serve this up with hot corn bread or some crackers and shredded cheese. I add hot sauce. The wife likes sour cream. Add whatever you want.
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