Thursday, April 9, 2009


So far, April has not been the kindest to folks (ha, what a funny word) all over the place.  It's been way too cold here in NC this week, so I decided last night, on my way home from work that I wanted chili for dinner tonight.  Little did I know that today was supposed to actually be quite nice, but what do I care?  I'll eat chili in the middle of the summer because it is so yummy.

I remember as a kid, my mom would make two pots of chili at a time.  One with onions (yuck) and one without.  Am I right Lisa?  She had two crock pots and this was the only time I can remember that both of them were in use at the same time.  I loved when my mom made it because the house would smell so delicious and I used to take a spoon out of the drawer and taste the chili.  YUM!

Once I was finally out of the house and (trying to) live on my own, I got a crock pot for Christmas.  I never made chili in it until I was living with Dan.

Now since I like to use recipes from my mom, I had to call her up and ask her how to make her chili.  One of my favorite things about it is how easy it is to make.  All you need is 2 cans of kidney beans (I love lite and dark combined), 1 pound ground beef, 2 can of diced tomatoes, and a packet of McCormick's chili seasoning.

1.  Take out everything you need to make this meal, including the crock pot.
2.  Brown the meat.
3. Pour beans and tomatoes into crock pot while meat is browning.  And no, don't drain any of the cans because you need the liquid.
4. Add the chili seasoning.
5. Drain the meat and add to crock pot.
6. Plug in crock pot before you leave for work in the morning and let it cook all day.  The longer it sits the better.
7. Scoop out enough for you into your own bowl and sprinkle (or overload) it with cheese.
8.  Dig in.

*** A great side to this is Fritos ***

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