Shelly's Slow Cooker Chili

This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.

Shelly's Slow Cooker Chili

1 lb. beef boneless round steak, cut into 1/2 inch pieces (OR use 1 lb. hamburger)
1 large onion, chopped (1 cup)
2 medium celery stalks, cut into 1/2 inch pieces
2 cans (14 1/2 oz. ea.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
*Add canned tomato juice to your preference and taste
2 tsp. chili powder
2 tsp. ground cumin
1 medium bell pepper, chopped
1 can (15 to 16 oz.) kidney beans, rinsed and drained
Shredded cheddar cheese, if desired
Sour cream and finely chopped green onions for topping, if desired

I throw everything except the cheese into a slow cooker.  Cover and cook on low setting for 6 to 7 hoiurs or until beef and vegetables are tender.  Serve with cheese on top, and I also like a dollop of sour cream and a sprinkling of green onions on mine.  Enjoy!
Yields 6-8 servings

Crock Pot Chili

I love this simple and rustic table centerpiece idea!

Crock Pot Chili

This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.

1 lb. beef boneless round steak, cut into 1/2 inch pieces (OR you may substitute 1 lb. hamburger)
1 lg. onion, chopped (1 C)
2 medium celery stalks, diced
1 medium green bell pepper, diced
2 cans (15 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
*I add at least 1 C canned tomato juice
1 can (15 oz.) kidney beans, drained and rinsed
1 Tbsp. chili powder (I use the DARK blend)
2 tsp. ground cumin
1/4 tsp. dried oregano leaves
several dashes of Tabasco sauce
salt & pepper to taste
Shredded cheddar cheese, if desired, for topping

If using ground beef, brown the meat in a large skillet, draining grease.  Then mix all ingredients in a large slow cooker.
Cover and cook on low heat 6-7 hrs., or until beef and vegetables are tender.
Serve with cheese if desired.
Yields 6-8 servings

Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

3-4 lb. Chuck Roast

4 Medium potatoes, quartered

1 lg. onion, quartered OR sliced, your choice

3-4 lg. carrots, sliced in thick chunks, OR do as I do & use 3/4 small bag petite carrots

6 beef bouillon cubes, dissolved in 1/2 to 1 C water

Salt & Pepper to taste

Place vegetables in botttom of crock pot.  Place meat on top.  Season with salt & pepper.  Cook on low for 8-10 hours, or until tender.  *Optional, when roast is done, you can make a gravy by mixing a smooth paste of 3 tbsp. flour and 1/4 C water and stirring into the crock pot.  Cook on high until gravy is thickened.

Yield:  4 servings