Lately I've been doing more traveling than cooking. I visited with my children and grandchildren in Utah, Connecticut, and Charlotte, NC. I also went to visit my family in Charleston, SC. While in Charleston, my sister made some delicious chili and cornbread. I loved the chili because it wasn't so spicy--hence the recipe name, Not So Spicy Crock Pot Chili. Now you can make it spicy by adding 2 to 3 hot chili peppers of your choice, seeded and chopped. Also, my sister used 1 pound of venison and 1 pound of bison instead of the 2 pounds of ground beef. It was so good, and like my sister says, "Healthy for you!" So, here's to your health!
2 pounds ground beef (or 1 pound venison, 1 pound bison)
3 cans (16 oz.) kidney beans, rinsed and drained
1 can (6 oz.) tomato paste
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 - 4 cups tomato juice
In a large skillet, cook meat over medium heat until no longer pink. Drain and put into your crock pot. Stir in beans, tomato paste, onion, green pepper, vinegar, seasonings and 2 cups of tomato juice. Cover and cook on low for 4 - 6 hours. Add more tomato juice if needed for desired thickness.
**My sister uses those crock pot liners in her crock pot. Sure does make clean up easy. You can find them in the grocery store by the plastic wrap.
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