Friday, November 2, 2018

Fall Friday Recipe: Slow Cooker Chili - Under $15!

I've been wanting to share some of my favorite and cheap crock pot recipes for the fall, so I decided I'd do a mini blog series with these dishes and post them on a few Friday's throughout the month of November!

The first one up is just my go-to chili with beans! I say 'with beans' because you're basically patronized in my family if you call it Texas chili, but it has beans. Most Texas things I'm all for, but this one seems kinda nuts but I knew if I didn't say something, someone would comment on it!

I love that with chili you can really play up or down the heat depending upon your preferences and there's so many different options for toppings that you can really please any guest! Plus, this one is super cheap! Excluding the seasonings and toppings, the main ingredients for the recipe total to a little under $15 and creates between 7-9 servings depending upon how much you load up the bowl, haha! :) #Winning 


- 2 lbs lean ground beef 
- 1 medium sized yellow onion, chopped
- 1 (15 oz) can light red kidney beans, drained and rinsed
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 3 (8 oz) cans of tomato sauce 
- 1 (28 oz) can of diced tomatoes with green chilies
- 1 (4 oz) can of diced green chilies
- 1/2 cup of water
- 2 tsp cumin
- 2 tsp paprika
- 2 tbsp chili powder
- 3 tsp minced garlic
- Salt and pepper to taste

Optional toppings:

- Tortilla strips, fritos, shredded cheese, sour cream, cilantro


1. Line slow cooker with crock pot liner.  #MySavingGrace
2. Heat skillet to medium-high heat. Saute onion in a tbsp of olive oil until translucent, then add garlic to the pan to saute a little longer (be careful not to burn the garlic). Then add to the crock pot.
3. Add the ground beef to the skillet and continue to cook on medium-high heat. At this time you can season the meat to your liking (salt, pepper, garlic powder). Once beef has browned, drain the fat from the beef, then add the beef to the crock pot. 
4. Add tomato sauce, diced tomatoes, diced green chilies, water, cumin, paprika, and chili powder. Additionally, add any of your preferred staple seasonings (salt, pepper, garlic, all-purpose) and mix well. Cover with lid and cook on either low heat for six hours or high for three hours. 
5. Once done cooking, add in the light and dark kidney beans. Allow to heat for 10-15 minutes before serving. 
6. Add your favorite toppings (I love tortilla strips, cheese, & cilantro) and ENJOY!

This is definitely one of my favorite go-to crock pot meals, especially during the fall/winter seasons. It's got the perfect amount of warmth to heat you up and also the right amount of kick to keep you wanting more! 

What's one of your go-to recipes for the fall? I'll be back next week with another one of my favorite crock pot recipes so stay tuned! 

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