Typhoon Chili

We were supposed to be pounded by a super typhoon today, but we just have a bit of rain.  Nevertheless, it's a day for the indoors and with the cooler temperatures, the crock pot emerges.

My son loves my chili.  I concocted my staple recipe off of various vocal sharings: nothing concrete. But I think the salsa might be the secret.  One thing I absolutely love is not letting Gabe know that I'm making chili until he smells the crock pot a'heating.  He is always so happy when he figures out what we're having for dinner.

Aside from the cooked ground beef (1 lb), onion (1/2 C diced) and garlic (1 clove diced - jar is fine), you'll need the following ingredients:

3 cans Chili beans (I use Bush)
2 cans Rotel (or any diced tomatoes)
1 packet Chili season pack (McCormick for me)
1 TBsp Brown sugar,
Dash Tabasco,
2 TBsp mustard,
1 TBspWorcestershire, and
1/4 C salsa

- I don't actually measure anything, so feel free to leave the measuring spoon in the drawer and guess at it. You can always add a bit more as it simmers through the day, so do a taste test after a few hours of heating.

First I brown the meat, onions, and garlic. Drain. A tip for draining the meat - turn off the stove top and move the meat and onion mixture to one side of the pan and place a paper towel on the other side. Tip the pan ever so slightly and the paper towel will soak the grease. This also eliminate pouring grease into your trash can or sink (never do that!)

Line your crock pot with Reynolds Kitchen Slow Cooker Liners for easy clean-up. Then add the rest of the ingredients to the crock pot and cook it on low for 6 - 9 hours.  If you need to accelerate the speed, cook on high for 4 hours.  Serve with cheese, sour cream, cilantro and corn bread.  Yum!