Crockypot Chili

I find that sometimes I spend far too much time in the kitchen. Making good use of my crock pot is helping to remedy that. I would love to be one of those people that are OAMCers(once a month cooking) but I am not. It just does not work for me. I am more of a shortcut kinda girl. When I find organic beef on sale then I stock up. I take several pounds at a time and brown it in my giant cast iron skillet, allow it too cool and then foodsaver it up into amounts that are recipe ready.


Crock Pot Chili

1C dried black beans
1C dried kidney beans

8oz diced tomatoes
1 onion, diced
1lb ground meat of choice, I used beef
1/2oz Bloemer's Chile Powder
2t Tony Cachere's Original Creole Seasoning
1/4-1/2t red pepper flakes (ground)
1can green chillies (I like the whole ones)
2C chicken stock(or enough to keep covered for duration of cooking time)

-soak beans the day before, rinse and drain. Cook on low in crock pot over night.
-rinse and drain again.
-add back to crock pot with the rest of the ingredients
-crock pot on low until dinner time

I made a pot of this chili on Friday. We have eaten it as straight up chili, with chips, and on hotdogs. My fav is to slightly steam a tortilla and use the chili as a burrito type filling. I use a slotted spoon so that it isn't too saucey.

I like to use dried beans instead of canned. Dried beans have a better texture and taste.
I also prefer to saute my onions before adding it to the crock pot. Yeah I know, I'm picky that way.