Chili con Carne - Stove Top or Crock Pot! Recipe
Hurray for fall and chili time! This makes a batch for about 5 adult servings, but there’s no such thing as having too much chili. You can freeze leftovers or just double the recipe and freeze the extra for busy week nights. I try to make a day ahead to deepen the flavors.
Prep time: | Southwestern |
Cook time: | Servings: 5 |
Goes Well With: Crackers, corn bread
Ingredients
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Directions
- STOVE TOP DIRECTIONS:
- In large saucepot or Dutch oven saute hamburger over medium heat with onions, bell pepper and garlic til meat is browned and vegetables softened, about 5-6 minutes; drain fat.
- Stir in tomatoes, tomato sauce, tomato paste, chili powder, cumin, salt, black pepper and red pepper flakes.
- Bring to boil; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
- Stir in beans and heat through.
- CROCKPOT DIRECTIONS:
- Brown meat with onion, green pepper and garlic as above and drain. In a 4 quart crockpot combine browned meat mixture with remaining ingredients except beans (add them the final half hour of cooking.) Cook on Low setting 7-8 hours or on High 4-5 hours.