Tasty Tuesday's - Chili!

Remember last week when I told you I had Chili cooking in my slow cooker??? Well this week I thought I would share the recipe with you.

I subscribed to a site where they e-mail me a different recipe everyday because, let's face it, I'm working hard to embrace this whole cooking thing, but I'm never going to be the kind of girl who can look in the pantry and make something magical with the things that I randomly have in there.

A couple of months ago they sent me this:

Quick Slow Cooker Chili

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 green bell peppers, chopped
• 5 (15 ounce) cans kidney beans with liquid
• 1 (28 ounce) can whole peeled tomatoes, with liquid
• 1/4 teaspoon chili powder

Directions

1. In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Transfer to a slow cooker. Then add the onion, green bell peppers, beans and tomatoes to the slow cooker. Season with chili powder to taste. Cook on high setting for 4 hours, or until all vegetables are tender.

*NOTE* I totally suck at taking pictures while I cook. In my defense, I was doing around 15 things at once and taking pictures was not at the top of my list. I'll do better next time.

I made a few adjustments. Instead of 5 cans of kidney beans, I went with a 5 blend of chili beans. I just thought that 5 cans of kidney beans was a bit much.

I also used onion powder instead of chopped onions. The boy has a large aversion to onions, so if he saw or tasted any it would have been over. I'm not taking that chance so a dash of onion powder was used instead.

It turned out really good and it was super easy. It was my first time ever using the slow cooker and I must say I'm a fan of throwing everything into one giant pot, turning it on and letting it essentially cook itself. Definitely my kind of cooking.

I will suggest that of you like your chili really thick to either cut the cans of beans to three, or use a thicker blend.

Enjoy!