Homestyle Crock-pot Chili

Oh, my beloved crock-pot. I love love love my crock-pot. Truly, I believe that my survival as a mother is based on this invention. When I know I have a busy day (and let's be honest, most of them are), my first thought is usually, "What ingredients do I have that, if thrown into the crock-pot, will come out tasting like a meal?".

I got my crock-pot for Christmas when I was 17 years old. What 17 year old, you might ask, wants a crock-pot for Christmas? Well, I sure did. And it was a very useful gift too. I use it at least once a week, often more.

This chili can be made without a crock-pot too, I just like the ease of making dinner in the morning and not having to think about it for the rest of the day.   

Homestyle Crock-pot Chili

1 pound lean ground beef

1 large green pepper

1 medium onion,

3 cloves garlic

4 stalks celery

2 cans tomato soup

1  15oz can red kidney beans

2 tbsp chili powder

1 tsp cumin

salt and pepper

- Brown ground beef and transfer to crock-pot

- Chop pepper, onion, garlic and celery and sautee in the same skillet as beef for 5 minutes until   slightly soft, and toss into crock-pot on top of the beef

- Add the tomato soup and kidney beans (don't drain them)

- Add spices and salt and pepper to taste.

- Mix all together, add more seasoning if you like it hot.

-Cook on high for 4-6 hours, or low for 8.

-Jessica