I usually try and relax at the weekend, but this weekend was different. Not only was I having some friends around for dinner, I also had some heavy-duty work to do in my garden that needed to be finished before the weather changed.
Because I can’t be in two places at once, on Friday night, I started searching around the internet, looking for easy but healthy meals to make for my dinner guests. Thankfully, after a few unsuccessful searches, I found the recipe I want to share with you today for an easy, slow cooker chili.
With this great recipe, I could just toss everything in my slow cooker and leave it while I worked in my garden.
The smells coming from my kitchen were amazing and, right on time, the chili was ready. It was a big hit with my dinner guests, and I know you and your family will love it too. And best of all, despite feeding a lot of people, there was still some left for me to eat on Sunday too!
Preparation time – 15 minutes
Cooking time – 6-8 hours
Number of servings – 6
- 1 pound lean, ground beef
- 1 large chopped onion
- 15-ounce can chili beans
- 1 large can chopped tomatoes
- Green chilies to taste
- 1 can hot and spicy vegetable juice
- 1 finely sliced onion
- 1 cup sour cream
- Shredded cheddar cheese (1-2 oz. per person)
- Tortilla shells (2-3 per person)
- Place the ground beef and the onion in a hot, oiled pan, and cook until browned. Drain off any excess fat.
- Put the beef/onion mix in a slow cooker, and then add all the other ingredients. Stir well to combine.
- Cover and cook on low for 6-8 hours. Serve with the tortilla shells, sour cream, onions, and cheese.
Picture credit – Better Homes and Gardens
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