It’s that time of year. Your Christmas tree is probably up, most of the Thanksgiving leftovers have been eaten through, and possibly, there’s a little bit of snow on the ground. For me, two of those things are true, still no snow days for me yet!
But even if none of those things are true, you cannot go wrong with chili.
If I thought my last time in the kitchen was bad, then this time is in a category all it’s own. I have to admit, getting the hang of cooking is much harder than it looks! Getting all the right ingredients, preparing the food successfully, everything running smoothly, at the same/correct time, and then coming out deliciously? Much harder said then done.
But, I learn something new every time. This time around I found out just how important it is to have simple recipes when you don’t cook often. One reason is, you will waste a ton of money on random ingredients that will end up going bad before you get around to cooking again. A whole package of celery just for one diced in a chili? Second, you’ll spend more money on all the ingredients then you would if you bought two, perfectly made bowls of chili at a restaurant. Lastly, you’ll get a little overwhelmed and you’ll be bound to mess a few things up. As an example, I did not thoroughly read exactly what the recipe calls for and I might have accidentally bought 2 pounds of meat, not 1 pound mixed.
As previously stated. It’s a learning curve. A process if you will.
Anyway, pretty much since the cold weather started blowing in, I’ve been dying to try a recipe in my crockpot. I’m not into super spicy things, and I love stews, and soups, etc. and my mom has been able to perfectly blend these two desires into the best chili recipe ever. It’s decently simple, very yummy, and great for leftovers. I’m so excited to share this with you all so you guys can dig in too!
1 pound mixed Ground Beef and Sausage, browned and drained
1 medium Onion, diced
1 Green Bell Pepper, diced
2 cups Celery, chopped
2 (28 ounce) cans Diced Tomatoes
2 (6 ounce) cans Spicy V-8 Juice
1 (14 1/2 ounce) can Pinto Beans, drained and rinsed
1 (14 1/2 ounce) can Black Beans, drained and rinsed
1 (14 1/2 ounce) can Kidney Beans, drained and rinsed
1 package Chili Seasoning Mix
Shredded Cheddar, Sour Cream, chopped Green Onions, for garnish
Tostitos and or Cornbread
-In a skillet brown ground beef and sausage; drain and put in a crock-pot.
– In the same skillet over medium heat, add the onion, green pepper, and celery and saute briefly. Pour them over the meat in the crock-pot. Then adding to the crock-pot, diced tomatoes and V-8 juice. Add the beans. Add cumin, chili powder to taste and the package of chili seasoning mix. Stir all together. Cover and cook Low for 4-5 hours.
– Serve with Cheddar cheese, sour cream, green onions and Tostitos.
Doesn’t that look delicious?