SOS Crock-Pot Chili is my recipe that along with many other food bloggers is to support the victims of Hurricane Sandy. We were asked to make a dish that would be what we would feed to those whose lives were forever changed by Sandy. Living in Texas, chili comes to mind. Living through a few hurricanes myself I know what a good home-cooked meal can do to help raise the spirits.
Ground beef | 2 Pound | |
Chopped onion | 1 Cup (16 tbs) | |
Chopped garlic | 1 Tablespoon | |
Chopped celery | 1/2 Cup (8 tbs) | |
Chopped tomato | 30 Ounce (2 (nos) 15 oz can) | |
Tomato sauce | 15 Ounce (1 (no.) 15 oz can) | |
Pinto beans | 15 Ounce (1 (no.) 15 oz can) | |
Red kidney beans | 15 Ounce (1 (no.) 15 oz can) | |
Chili powder | 4 Tablespoon | |
Cumin | 1 Tablespoon | |
Smoked paprika | 1 Teaspoon | |
Chipotle powder | 1 Teaspoon |
MAKING
1.In a skillet over medium high heat cook together the ground beef, onion, chopped garlic, and celery.
2.Cook until the ground beef is no longer pink.
3.Using a 6 quart Crock-Pot add chopped tomatoes, tomato sauce, pinto beans, red kidney beans, and spices.
4. When ground beef has finished cooking drain off grease and add to the crock pot. Stir well.
5.If you desire more liquid in your chili you can add tomato sauce, beer, or water until it has reached the consistency you desire.
6. Cook on low for 6 to 8 hours.
SERVING
7.Serve alongside some crusty bread.
Serving size
Calories 632Calories from Fat 239
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 152 mg6.33%
Total Carbohydrates 66 g22%
Dietary Fiber 17 g68%
Sugars 7 g
Protein 37 g74%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet