Taste Life Blog

Mom’s Crockpot Chili combines two perfect worlds – the ease of the crockpot and the slow cooking of chili. This is the perfect do a-head meal that screams “food is love” on a busy wintery day.

Coming home to these aromatic spicy smells with dinner already cooked always tops my list.

• 1 pound of grass fed beef, cooked and drained
• 8 ounces of tomato sauce (To decrease the sodium you can use no-salt-added tomato sauce)
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 2   15.5 ounce cans of hot chili beans ( I use beans with onions and garlic in zesty tomato sauce)
• Chili powder to taste (I use 2 tablespoons)

Combine all ingredients in slow cooker. Cover with lid. Cook on low 5 to 6 hours. (Or on high for 3 to 4 hours)  Stir before serving. Serve with grated cheese, sour cream and more chopped onions.

Wisconsin Cheeseheads you use as much cheese as you desire! ☺ We do in this house!