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Recipe of the Month


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RYAN'S CROCK POT CHILI

 Courtesy of Ryan and Sarah Brown

 
Like all good Chili Recipe’s you’ll adjust the spices etc. each time you make it until you find a perfect blend for you but here’s the spicy version perfect on a big sports night or after the neighbourhood snowball fight! 
 
2 lbs Ground Beef Browned and drained
2x 16oz cans Kidney Beans (drained)
2x 14oz canned tomatoes cut up
1 Large Onion (or 3-4 small one’s)
1 Green Pepper
1 Red Pepper
2 tablespoons minced Garlic (I mince my own)
3 Tablespoons Chili Powder
1 Teaspoon Black Pepper
1 Teaspoon Cumin
6 oz jar of Jalapenos - optional (with about half the juice)
2 teaspoons Tabasco
 
Prep: 
Cut the peppers, Onion’s, set aside.
Brown the Beef in a skillet drain and add to crock pot.
Combine everything else in Crock Pot and give it a stir.
Leaving out the Jalapenos will still be good and Med spicy but the Jalepenos make it awesome!!
Cover and cook on high for 1 hr then on low for 5 more hours.
 
Serve:
I serve with a dollop of Sour cream (not the light stuff) and French bread or Baguette slices
Substitute for cheese or whatever you wish


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