How to Make Perfect Chili in Your Crock Pot

When I was a young boy growing up in west Texas, my grandmother shared all of her secret recipes with me. One of my favorites was her chili recipe, not only because I loved her chili, but because it is so simple to make. My grandmother, of course, used a great big pot on the stove, and chili took several hours to cook, because it had to be simmered slowly. It had to be watched carefully and often, in order to keep it from boiling over or scorching. These days, with most of us busy with our careers, it is difficult to cook such meals on our stoves, but with a crock-pot, making chili can be a snap. Early in my adulthood, I modified my grandmother's recipe for the crock-pot, and I would like to share that with you today.

Ingredients

The ingredients list for chili is basically a guideline, since everybody has a different opinion concerning how chili should be made. This recipe is entirely my own, but it is basically my grandmother's recipe modified to suit my family's tastes. I sometimes use stew meat or pork sausage instead of beef, and I have even chopped leftover turkey or chicken to stretch my grocery budget.

You will need:

2 lbs kidney or pinto beans

2 lbs ground or chopped beef

1/4 cup chili powder or cayenne pepper

1 medium onion, finely chopped

10-12 chili peppers or 3-4 jalapeno peppers, finely chopped

2-3 medium carrots, finely grated

1 tablespoon salt

1 46 oz can tomato or vegetable juice

A crock-pot

Cooking instructions

To get my chili started, I first have to cook the beans, obviously. I start by adding the washed beans to the can of juice, chili powder, and salt, and filling the crock-pot the rest of the way with water. I cook the beans on low for two to four hours, and then I refrigerate them overnight. The following morning, before leaving for work, I add the meat, onions, chilies, and carrots. I continue to cook the chili on low, until I arrive home from work. By this time, my chili has simmered for approximately ten hours. It is robust and thick, and ready to serve to my family. I need only add a few finishing touches, and dinner is served.

Serving suggestions

Chili is a great meal to serve you family on a cold winter day. At my house, I serve it with crackers and grated cheese, and maybe a garnish of 2 or three green onions or some minced cilantro. Occasionally, I will make cornbread muffins, as these are my wife's favorite. This particular recipe will serve up to six people, depending on the size of your crock-pot and the appetite of your family.

The possibilities of variations to this recipe are only limited by your individual tastes and your imagination. You can substitute virtually any meat you like for the beef, and if you prefer a vegetarian dish, simple omit the meat entirely.