The latest recipe in our “Cool Meals for Hot Nights” series is for Crockpot Chili. It comes from Kim Tracy Prince, the editor and founder of Agoura Hills Mom, a blog about one family's discoveries and adventures in a suburban-style town just northwest of Los Angeles.
I know, you were expecting something like a cold salad or a grilled meat entree for hot nights, but honestly, sometimes you want something HOT on a hot night. Chili is crowd-pleasing and delicious, and you can vary it by serving over rice, hot dogs, burgers, or with different topping. My favorite way to eat this chili recipe is to top it with chopped fresh cilantro and shredded cheddar, with a nice cold light beer to go with it.
This recipe is SO EASY to make, and so tasty to eat, that you will not believe it. It's perfect to cook up overnight when you know you'll be gone all day at the beach or other summer outing, and you won't want to deal with putting dinner together when you get home.
- 2 lbs. ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, crushed
- 2 14 oz cans dark red kidney beans, drained and rinsed
- 1.5 x 28 oz cans tomato puree
- 1 tbsp cumin
- 2 tbsp chili powder
- salt and pepper to taste
- Brown ground beef and drain, place into crockpot. Add all other ingredients. Cook on high 4-5 hours.
- BAM! Depending on how big your family is, one pot of this chili can last you several days.
Notes: I found the original recipe on the internet many years ago, and I have adapted it a lot to suit my family's taste. You should definitely add more chili powder if you like it super spicy!