Lately I've been doing more traveling than cooking. I visited with my children and grandchildren in Utah, Connecticut, and Charlotte, NC. I also went to visit my family in Charleston, SC. While in Charleston, my sister made some delicious chili and cornbread. I loved the chili because it wasn't so spicy--hence the recipe name, Not So Spicy Crock Pot Chili. Now you can make it spicy by adding 2 to 3 hot chili peppers of your choice, seeded and chopped. Also, my sister used 1 pound of venison and 1 pound of bison instead of the 2 pounds of ground beef. It was so good, and like my sister says, "Healthy for you!" So, here's to your health!
Not So Spicy Crock Pot Chili2 pounds ground beef (or 1 pound venison, 1 pound bison)3 cans (16 oz.) kidney beans, rinsed and drained1 can (6 oz.) tomato paste1 medium onion, chopped1 medium green bell pepper, seeded and chopped2 teaspoons chili powder2 teaspoons cider vinegar1 teaspoon garlic powder1 teaspoon ground cinnamon1/4 teaspoon black pepper2 - 4 cups tomato juiceIn a large skillet, cook meat over medium heat until no longer pink. Drain and put into your crock pot. Stir in beans, tomato paste, onion, green pepper, vinegar, seasonings and 2 cups of tomato juice. Cover and cook on low for 4 - 6 hours. Add more tomato juice if needed for desired thickness.**My sister uses those crock pot liners in her crock pot. Sure does make clean up easy. You can find them in the grocery store by the plastic wrap.
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