Oh my goodness, I can not tell you how happy I am that the weather is FINALLY starting to cool down in San Diego!!!!!!
To welcome this cool weather I decided to make chili for dinner, because honestly, what’s better than a warm bowl of yumminess when it’s cold out?! Plus, I’m trying to get my 9-year-old to eat a larger variety of foods. He’s a picky eater, but thank goodness, he’ll try everything at least once. When he was a toddler I made a deal with him that if he tried it and didn’t like it, he could spit it out. And we always had a glass of milk for him to wash the taste out with just in case. Now that he’s older he knows that spitting his food out isn’t ok, and luckily, he’s still willing to try new food. But he does prepare himself with a glass of milk close at hand. I was so happy that he loved this dish! One more recipe that I can add to the list of dinners that I can make for the whole family.
Ok, I’m totally going off subject…back to the chili. I wanted to be able to throw everything together quickly, so I decided to use my crock pot for this recipe. But I don’t like the idea of cooking raw beef in the crock pot (just grosses me out for some reason). So I decided to brown the meat in a skillet first. Here’s my recipe for Crock Pot Chili. If you try it, let me know how you like it.
2 lbs of Ground Beef
1 tsp minced garlic
1 can Tomato Sauce
1 can Diced Tomatoes
2 Tbs Chili Powder
1 tsp Oregano
1 tsp Cumin
1 tsp salt
1/4 tsp Cayenne (or more – depending on how spicy you like it)
1 1/4 cup Beef Broth
1/4 cup Masa (this acts as a thickening agent – like cornstarch – but has a wonderful corn flavor, and is excellent in chili)
1/2 cup Water
2 Cans of Pinto Beans
Shredded Cheddar cheese
Fritos – or any type of thick corn chips
Brown the meat in a skillet over medium heat
Add the garlic, and cook for a couple of minutes longer
Transfer meat and garlic to the crock pot
Add the tomato sauce, tomatoes, spices, and beef broth, and stir well.
Cover crock pot and cook on low for 4-5 hours
About half an hour before you’re ready to serve, put the masa in a small bowl, add 1/2 cup water and mix
Pour the masa mixture into the crock pot (If you’d like your chili thicker, add more masa mixture – I’ve found that if you’re going to have left overs, it typically gets thicker the next day. So don’t over do the masa)
Add the beans
Stir well, cover crock pot, and continue cooking for half an hour
Serve warm in bowls, and let everyone top their own chili with their favorite toppings.
We like to serve chili with sour cream, crumbled Fritos, and cheese.
And don’t forget the corn bread!