Tuesday, September 29, 2009
While the husband thinks it was little early...I could eat chili all year round! Also the husband was just mildy impressed with this chili, but the in-laws called it "the best ever"....not really a big deal from my Mother in Law (b/c she complements alot of stuff that way)-but even my Father in Law raved about this chili....they took all the leftovers home! Spicy Chili (recipe from Pillsbury Pot Pie and Casseroles book)-for the Crockpot! 1lb lean ground beef 1/2lb bulk italian pork sausage 1 medium onion, chopped 1 can (28oz) whole tomatoes, undrained, cut up 1 can (15oz) tomato sauce 2 teaspoons chili powder 1 to 1 1/2 teaspoons ground cumin 1 teaspoon sugar 1 teaspoon dried oregano leaves 1 can (15oz) spicy chili beans, undrained 1 can (15oz) chick peas, drained, rinsed Sour cream (if desired) Cook beef, sausage, and onion over medium-high heat 5-7 minutes, stirring occassionally , until beef and sausage are thoroughly cooked, drain. Spray 3-4 qt slow cooker with cooking spray. In cooker, mix beef mixture and remaining ingredients (except sour cream). Cover; cook on low heat setting 7-8 hours. Top with your choice! I prefer sour cream, cottage cheese (Yes, cottage cheese, don't knock it til you try it!), more onions (raw this time), cheddar cheese, sometimes mustard...see..chili head..right here! I didn't find this chili terribly spicy, like the name implies..but I did love the flavor, and love the texture that the chick peas added. Oh...and one more thing..I added a can of black beans too! Just because I love them so!