Seattle has had a late launch on Spring/Summer weather this year. This being the case, we are still drudging through rain, clouds and cold weather. I think I can handle this weather through the end of March, and that’s it. Once April rolls around I expect some sunshine (even if it is mixed in with rain showers) and some warmer weather!!
This weekend, we had the wonderful pleasure of going to a Mariner’s baseball game! While the roof was closed on the stadium (so we weren’t soaked) it was still chilly and I needed something warm and hearty to heat me up.
This recipe is so simple, its delicious and it makes a TON of chili. We usually have enough to last us through a few meals, and then an entire zip lock bag full for the freezer!
Crockpot Chili:
1 29 oz. can tomato sauce plus 1 -15 oz can of tomato sauce
1 29 oz can. large can of diced tomatoes
2 Tbls Minced Garlic
1 large onion, chopped
1 pepper, chopped
3 Tbls. taco seasoning mix
4 cups cooked beans (I used Kidney and black, but any kind will work!)
1/8-1/4 tsp cayenne pepper
1/4 cup rapadura or natural sweetener
1-2 tsp. oregano
3/4 tsp pepper
2 tsp salt
3 tsp cumin
1-8-1/4 cup chili powder, as desired.
In a large sauté pan, cook meat, onions, and peppers until browned. Add minced garlic and cook for about one minute.
Place in your crockpot with remaining ingredients and allow to cook over low heat for 5-6 hours, or high heat for 2-3 hours.
After having this for dinner last night and lunch today, here is the amount of soup we have left over:
We use the leftovers for baked potato bar (nothing like a chili baked potato) or chili hotdogs, or for another meal!
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