Tuesday, September 29, 2009
It's chili time
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!