For the sign-making workshop, I thought chili would be an appropriate fall meal that could feed a crowd. Plus, I could prep them in the Crock Pot, which was an added bonus.
2 packages of chili seasoning
1 large can (28 oz) tomato sauce
1 large can (28 oz) diced tomatoes
2 cans (15 oz) of black beans
1 diced onion
1 can (15 oz) corn (the recipe calls for Mexican corn, but I just use normal corn)
Green bell pepper, halved and diced
Add meat, onion and bell peppers into slow cooker. Add all other ingredients and give it a stir. Cook on low all day.
White chicken chili
(Modified from Closet Cooking, introduced to me by Maybe Matilda)
1 diced onion
4 cloves minced garlic
1 tablespoon cumin
2 (4.5 ounce) cans chopped green chilies
2 diced jalapeno peppers
3 cups chicken (cooked and shredded)
2 (19 ounce) cans northern beans (drained and rinsed)
2 cups chicken stock
1 teaspoon oregano
Salt and pepper to taste
2 tablespoons cornmeal
1/2 cup milk
Add all ingredients except cornmeal and milk to the slow cooker and give a big stir. Cook on low all day (8 hours). About an hour before serving, mix the cornmeal into the milk and then stir it into the chili and simmer (you may need to turn it up to high) until ready to eat.
Holy cow, these are so good. I can’t even choose a favorite. Neither can Michelle – this is her “I love this chili” face.
What’s your favorite chili recipe?