Saturday, November 6, 2010


Wow, it has been forever. After a busy, busy winter and an equally busy summer, I'm back with a redesigned blog and logo! I promise to try and keep blogging.  I swear.  To kick off my return, I present to you slow cooker chili mac! I just got a slow cooker and I have been testing out new recipes.  Fall is slowly making its way to winter and slow cooker recipes are just what I need on these frosty days. Also I can't wait to come home from skiing to enjoy a meal waiting for me in the slow cooker.

This chili is perfect for this autumn weather.  I prefer chili made with chuck roast but the BF likes ground beef chili better but this chili has good beefy flavor.  I am also of the Texas style chili persuasion- NO BEANS!  I made the chili in my slow cooker but you can easily make it on the stovetop.


TBC Slow Cooker Chili
makes 6 portions

3 slices of bacon, diced
1 small onion, diced
5 cloves garlic, minced
1½  lb. ground beef
½  tsp. oregano
½ tsp. cumin
1 TBSP. chili powder
1 14oz. can crushed tomatoes
1/2 can of water
7-8 drops hot sauce
Salt and pepper to taste

Preheat a skillet to medium heat.  When it is ready add the bacon and cook until crispy, about 5 minutes. Pour out all but 1 tablespoon of the bacon fat. Next add the onion and saute until translucent, about 4 minutes.  Add the garlic, spices and ground beef, breaking up with a wooden spoon.  Cook until no longer pink. Season with salt and pepper. Add the tomatoes and using the same tomato can, add 1/2 can of water. Stir to combine.  Add beef and tomato mixture to slow cooker and cook on high for 6 hours.  If you don't have a slow cooker, bring the beef and tomato mixture to a boil and reduce to a simmer.  Continue to simmer on the stove top for 4 hours.
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