Easy Slow-Cooker (Crock-pot) Chili Recipe

  My first easy slow-cooker recipe for you is chili. This recipe is so wonderful because you can control the amount of ingredients (ie. making it vegetarian) & you can control the amount of heat from your seasonings. It is also very economical. This recipe is for a 6-8 quart size slow-cooker. Any size smaller you can easily halve the recipe. Enjoy!

2 lbs. ground meat or turkey (optional for a vegetarian meal)

1 lb. bag carrots sliced ¼” or less

2 medium sweet onions sliced & halved

2 cloves garlic chopped

2 packets chili seasoning mix (You can control heat levels here; they sell mild, regular & hot)

2-28-oz. cans tomato sauce

1-28-oz. can diced tomatoes (you can choose a can with chilis for heat or two smaller cans & mix one of each)

1 large can of light skinned kidney beans (2 cans if you are going vegetarian with this)

1 can of beer added the last hour of cooking (optional) (It’s good for you!)

Shredded sharp cheddar cheese for serving.

Sautee ground meat on stove top & drain. Place all ingredients in slow-cooker on high for 4-5 hours or slow for 8 hours. This is one recipe where the veggies do not get mushy when added at the beginning. Tip: If you are pressed for time, boil sliced carrots for a few minutes on your stovetop. You can reduce cooking times to 3-4 hours high, 6 hours low. They take the longest to cook. Add the beer the last hour of cooking. Remember to only stir once when cooking. With every lid opening you lose 20 minutes of cooking time. The leftovers freeze beautifully for later meals. I usually serve with corn bread or muffins & top with shredded sharp cheese. Have hot sauce ready for those who want to crank up the heat! Delish!