If you have a crockpot or slow cooker that you haven't used lately, its time to pull it out, dust it off and put it to work. I really like using my crockpot because I don't dirty many dishes and I can start a meal before I leave for work and its ready when I get home. I love coming home to a house with great cooking aromas.

One of my favorite crockpot recipes is chili. I have several great chili recipes but I really like this tangy version.



1 1/2 ground beef

1 1/2 cups chopped onion

1 cup chopped green bell pepper

2 cloves garlic, chopped

3 cans (15 oz. each) dark red kidney beans, rinsed and drained

2 cans (15 oz. each) tomato sauce

1 can (14 oz. diced tomatoes, undrained

2 to 3 teaspoons chili powder

1 to 2 teaspoons dry hot mustard

1/4 teaspoon dried basil

1/2 teaspoon black pepper

1 to 2 dried hot chili peppers (optional)]


Cook ground beef, onion, bell pepper, and garlic in a large skillet until meat is browned and onion is tender. Stir occasionally. Drain fat and discard. Transfer mixture to a 5 quart crockpot.

Add beans, tomato sauce, tomatoes, chili powder, mustard, basil, black pepper, and chili peppers and mix well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Quick Tips

Spray crockpot with cooking spray for easy clean up.

Use pre-cut onions and peppers and minced garlic.

I like to cook this chili on low because it really give the flavors time to blend. My family prefers mild, not spicy, chili, so I use half of the recommended amounts of chili powder and hot mustard and I also omit the hot chili peppers.when I make this recipe for my family.

Judy Scuderi is an Information Specialist in Florida. She loves to collect cookbooks and is always browsing bookstore and library shelves for new titles. Check out her blog at: