One Hell of a Crock Pot Chili

Today was pretty damp and bleak.  Before I left work, I called up a couple of chili recipes to print out before heading to the grocery store.  I tweaked a recipe from About.com and just made it easier on myself by using a chili seasonings packet!  We'll see how it compares to the recipe I shared last year when I was really motivated! And sorry, no time for homemade bickies today.  Let's be real.

Crock Pot Chili with time-saving liner!

Here's what you'll need:

• 1 lb. lean ground beef
• 1 medium yellow onion, diced
• 1 medium green pepper, diced
• 1 medium red pepper, diced
• 1 package of Ortega Chili Seasoning
• 1 28 oz. can of diced tomatoes with juices
• 1 14 oz. can of black beans, drained and rinsed
• 1 14 oz. can of of chili beans, undrained  (kidney or pink)
• 1/2 cup ketchup

1. Brown the ground beef in a large skillet over medium high heat. 
2. Drain and transfer beef to the crock pot.  Add the remainder of the ingredients.
3. Cook on high, 4-5 hours or low, 6-8 hours.
4. Just before serving, check to see if it appears too watery.  If so, remove 1/2 cup liquid and stir in 1 tbsp. of cornstarch.  Cook until thickened, about 15 minutes.  
5. Garnish with shredded cheddar cheese and sour cream.  Serve with buttermilk or cornbread biscuits and chips!  YUM!

*I'm a big believer in Reynolds SlowCooker Liners!  If you don't have them, get them next time you are at the grocery store.  It will save you a lot of time on the clean up!  No soaking or scrubbing!  And this time,  just good ol' Stop & Shop Jumbo Buttermilk Biscuits!  Here's hoping the kids will eat it!