It's what's for dinner

I made this chili on Sunday without getting any really great pictures of it. It looked just like any other chili anyway, so I think I'm safe without a picture of that. Here's the recipe, courtesy of Betty Crocker cookbook.


As a side note from Betty.... make sure the ground beef is hot when you add it to the crock pot for safety reasons.

2 lb lean ground beef (at least 80%)
1 large onion, chopped
2 cloves garlic, finely chopped
28 oz. diced tomatoes, undrained
15 oz tomato sauce
2 Tbsp chili powder (you can add more for a bit more "kick")
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
15 oz. kidney beans, rinsed and drained
Shredded Cheddar cheese, if desired

Cook beef over medium heat until browned. Drain fat

Mix beef and remaining ingredients except beans and cheese in crock pot

Cover and cook Low: 6-8 hours, High: 3-4 hours.

Stir in beans. Increase setting to High if you used Low, or keep it on High. Cook for 15-20 minutes more or until slightly thickened. Sprinkle with cheese!!

When I made this is was quite a thick chili and not too spicy. You can dress it up if you want a little more from it. Enjoy!