Simple Slow-Cooker Chili

Everyone needs an easy, go-to meal for those days when life keeps you running from sunup to sundown and you barely have enough energy left to think about dinner, let alone cook it. For me, that meal is slow-cooker chili.My mother-in-law gave me a delicious recipe that takes about 10 minutes to prepare, and by the time I’m done loading it with tomatoes and zucchini, it’s healthy, too. You’re going to love it!

It takes a bit of forethought, as the chili is tastiest when cooked at least three hours, but the prep time is short enough that you can throw all the ingredients together during breakfast or lunch and then return to your busy day.

Slow-Cooker Chili

Course Main Course

Ingredients

  • 1 lb ground beef
  • Chili powder to taste
  • 1- 28 oz can diced tomatoes
  • 1- 6 oz can tomato sauce
  • 2- 16 oz cans kidney beans
  • 1- 15 oz can tomato juice
  • 1 small shredded zucchini*
  • Salt to taste
  • Diced jalapeno pepper (optional)
  • Hot sauce (optional)

Instructions

  1. Brown ground beef, and season with chili powder. Drain grease, and add meat to slow-cooker.
  2. Add tomatoes, tomato sauce, kidney beans, tomato juice, and zucchini to slow-cooker, and stir.
  3. Stir in approximately 2 teaspoons of chili powder and 1 teaspoon of salt.
  4. If you like your chili hot, add diced jalapenos and/or hot sauce. (Those are my husband's favorite ingredients.)

  5. Cook on high for at least three hours.
  6. Add additional chili powder and salt as needed.
  7. Serve with your favorite chili fixins. (We like crackers and shredded cheese.)

Recipe Notes

*A friend gave us several large, homegrown zucchinis this summer. I shredded and froze them in portions that are the right size for this recipe.

Chipotle Burritos: Part 3

Here is the third and final part of my recipe for homemade Chipotle burritos! On Wednesday I revealed how I make the seasoned ground beef, and yesterday I shared my recipes for cilantro-lime rice, pico de gallo, and guacamole. Now it’s time to discuss corn, beans, and queso. Serve burritos with tortillas (or as a burrito salad) and tortilla chips. And don’t forget the shredded cheese, sour cream, and lettuce.

Homemade Chipotle Burritos Part 3: Corn and Beans

Course Main Course

Ingredients

Corn

  • 2 cups corn, frozen
  • 2 tsp lime juice
  • 2 Tbsp fresh cilantro, chopped

Black Beans

  • 1- 15.5 oz can black beans, rinsed and drained
  • 1 clove garlic, minced or 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp lime juice

Instructions

Corn

  1. Thaw frozen corn in the microwave or on the stove.

  2. Mix in lime juice and cilantro. Set aside.

Black Beans

  1. Warm black beans in the microwave (in a bowl) or on the stove.

  2. Mix in garlic, cumin, oregano, and lime juice. Set aside.

Restaurant-Style Queso Blanco Dip

Click here to view this recipe in a previous post.

Chipotle Burritos: Part 2

Homemade Chipotle burritoEarlier this week, I posted my recipe for the seasoned ground beef that I use to make homemade Chipotle burritos. If you’ve ever been to Chipotle, you know there are a lot of ingredients that go into one of their burritos. Today, I’ll share my recipes for cilantro-lime brown rice, pico de gallo, and guacamole (my favorite part of a burrito). Tomorrow, I’ll finish with the corn, beans, and queso dip.

Homemade Chipotle Burritos Part 2: Rice, Pico, Guacamole

Course Main Course

Ingredients

Cilantro-Lime Rice

  • 2 cups rice, cooked (I use brown)
  • 1 tsp olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • 1/4 tsp minced garlic

Pico de Gallo

  • 3 tomatoes, diced
  • 1/4 cup onion, diced
  • 2 Tbsp fresh cilantro, chopped

Guacamole

  • 1 avacado
  • 2 tsp lime juice
  • 1/4 tsp salt

Instructions

Cilantro-Lime Rice

  1. Mix olive oil, cilantro, lime juice, and garlic into the cooked rice. Cover and set aside.

Pico de Gallo

  1. Combine tomatoes, onion, and cilantro in a bowl. Set aside.

Guacamole

  1. Peel, chop, and mash 1 avocado. Mix in lime juice and salt. Set aside.

That’s farily simple, isn’t it? Making homemade Chipotle burritos isn’t rocket science, but it takes a fair bit of time and quite a few ingredients.Click here to view the third and final part of my Chipotle recipe.