What’s for dinner at your house? Favorite Chili Crock Pot Recipe at ours.

It’s officially spring in Indiana, but the temperatures outside are no indication. I love my Crock Pot for making dinner on days like today. This is the recipe I use, although I usually cut it in half and I do not put in the Serrano chili peppers since we don’t like our food too spicy. I substitute lean turkey for the hamburger meat. I added a can of corn to the batch for tonight’s dinner. This recipe is from Crock Pot.

Signature Chili
Serves 6-8

Ingredients:
Olive Oil
3 pounds hamburger
1 12 ounce can beef broth
1 teaspoon oregano
3 teaspoons chili powder
1 teaspoon cumin
5 cloves of garlic
2 12-ounce cans pinto beans, drained and rinsed
2 12 ounce cans of red kidney beans, drained and rinsed
5 dashes hot sauce
2 28-ounce cans crushed Italian tomatoes
1 12-ounce can of tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 red pepper, diced
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced

Optional:
Shredded Cheddar cheese
Chopped avocado
Sour cream
Chopped fresh cilantro

Directions:
Coat the bottom of the VersaWare stoneware with olive oil and place on the stovetop set to medium heat. Crumble and brown meat. Drain fat. Add all other ingredients to the stoneware with meat and set in slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for 2-4 hours. Stir occasionally and mix well before serving. Garnish as desired.IMG_3177

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