Sunday, February 12, 2012

Crockpot Chili

I moved to South Carolina from Pennsylvania 6 1/2 years ago. One of the reasons that I did was to escape the cold. Today, it didn't seem like I had succeeded in my escape. It didn't get out of the 40s here today! To a transplanted Yankee, that's cold! I was talking to my mother today about how it was a lot colder than what we have been used to. I told her I try to remind myself that at least it's warmer here than it is in Pennsylvania! On a cold day, whether its a cold Pennsylvania day or a cold South Carolina day, nothing is better for dinner than Chili!

Today was the perfect day for chili. I have a trick that I use for my chili. I sneak in some extra veggies and also bulk of the chili by adding finely chopped carrots. They blend in so well and take on the other flavors in the chili and no one knows they're there! Over the years, we've changed up how we eat our chili. Growing up, we always ate our chili over mashed potatoes. After I moved out on my own, I decided to try my chili over pasta. After I met my husband, he told me that he liked it over rice...but then again, Southerners like just about anything with rice! We also like to add different toppings, such as cheese (of course!), chopped onions or Doritoes! If you've never had cheesy chili with Doritoes, you don't know what you're missing. Of course, that combination isn't very WW friendly. My usual option for my chili is over pasta. That's how we had it tonight.

Here's my recipe:

Servings - 8 - 10
Points+: 5

1 lb. lean ground beef
1 medium green pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 c. carrots, finely chopped
1 can tomato sauce
1 can diced tomatoes, undrained
1 can dark red kidney beans, undrained
1 can light red kidney beans, undrained
1 can chili beans, undrained
1 t. cumin
3 t. chili powder
1/2 t. basil
1/2 t. salt
1/4 t. black pepper

In large skillet, brown ground beef. Add pepper, onion, garlic and carrots and cook until veggies are tender. Add meat mixture puls remaining ingredients to crockpot. Cook on low 6 - 8 hours or high 4 - 6 hours.

I love that this is a crockpot recipe. I love to use my crockpot, especially on a cold day! There's just something about the great smells developing and spreading through the house...What's also great about this recipe is that it makes so much! We usually have enough for dinner, a leftover dinner and some to add to the freezer. Addison loves my chili, too. That's always a bonus.


  1. Deneene, that looks really yummy!

  2. Thank you! It was just what we needed on the cold Sunday afternoon!

  3. This looks great, I like the added veggies! I'm going to make this tomorrow!

  4. I use extra lean ground beef, and stir it right into the crockpot ingredients unbrowned. Cooks down nicely, and saves time. No stove top prep.