It’s a beautiful 69 degrees here in South Florida, however I know that most of you around the country are having some of the coldest days ever right now! Just thinking about it makes my mouth water for some yummy chili and I found this great recipe for Chili and Cornbread (a southern favorite) over at Manic Mama of 2! I love the fact that it can be made in my slow cooker!
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
2 pounds lean ground beef or ground turkey
1 package McCormick® Slow Cookers Chili Seasoning Mix
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (16 ounces each) kidney beans, drained and rinsed
1 can (15 1/2 ounces) tomato sauce
1. Brown ground beef or turkey in large skillet on medium-high heat. Drain fat.2. Place cooked beef, Seasoning Mix, tomatoes, beans and tomato sauce in slow cooker. Stir until well mixed. Cover.3. Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving.
Slow Cooker Tip: For best results, do not remove cover during cooking.
Okay where it says diced tomatoes, I was given a little hint of something different to use to make the chili just all that much better. Use Italian flavored diced tomatoes! It made all the difference. I did not have to add much more spice like I was used to having to because this gave the chili a great little ummpphh! I also don’t use the tomato paste or sauce in mine, I use water. But to each their own! Still turns out great either way, my hubby just thinks it tastes too “tomato-ey”. His words, not mine.
And for cornbread we use…JIFFY!
I add about two to three tablespoons of sugar to the mix to make it oh-so-sweet. That is a good old southern secret that my Daddy taught me when I was younger….and we don’t add real corn to ours. My husband thinks that is utterly disgusting lol
So here is your cold day fix….pull out your crock pot and make some chili and cornbread
Thanks so much Manic Mama of 2!