This Crock-Pot Chili Is the Perfect Winter Dish
It’s chilly outside, so why not make chili inside? Get cozy around the kitchen table with a thick and hearty Crock-Pot chili that will feed a family or a football team, depending on how large a pot you have on hand.
We’ve got a recipe that will stick to your ribs — and warm your tummy, too. This “Tipline” video shows you how to make a Crock-Pot chili that will make a low-maintenance dinner on cold nights, or an easy dish for parties and get-togethers.
Once your chili is ready, sprinkle it with any of the toppings shown at the end of the video for added flavor.
Hungry yet? The detailed recipe is below:
Crock-Pot Chili
Makes 4 servings
1 pound ground beef
1 onion, diced
2 garlic cloves, chopped
1 can (28 oz) diced tomatoes
1 15 oz. can red kidney beans
1 cup vegetable juice, like V8
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup cornmeal
In a large skillet on medium high heat, brown beef. Cook until no longer pink. Drain all grease from beef. Add to the Crock-Pot. Add rest of ingredients except the cornmeal, stir until all combined. Cook on low setting for 8 to 10 hours. At the last 30 minutes of cooking, add cornmeal and stir.
Love Crock-Pot dishes? Check out these recipes:
Here Are Two Easy Crock-Pot Desserts for Dinner Tonight
