Crock-Pot Chili

As promised, here’s the super-easy, super-tasty Crock-Pot Chili.  And, at only 2 WW points per 1-cup serving, you can eat the whole pot and not feel a bit bad about it.

Till afterwards when the beans catch up with you.

Here’s what you need:

chili

Crock-Pot (Natch! As you may have guessed, I LOVE my Crock-Pot! In fact, I’d call myself a Crock-Pot master. But then I’d remember that I’m not a  dude and call myself the Crock-Pot mistress.  But then that doesn’t sound right, either, does it? Focus!)
1 lb. ground beef (97% lean)
1 15 oz. can pinto beans
1 15oz. can diced tomatoes
1 pkg. chili seasoning (any of them will work)
Pam

Now spray the Crock with Pam.

Then layer.

First the raw ground beef:

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That’s right. Don’t even bother to brown it.  This is lazy woman’s work. I love it!

Next the beans. Open can; dump them in.

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Then the tomatoes. More opening and dumping.  Still loving it.

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Then the chili seasoning.

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Now, put the top on, turn that booger on low, and walk away. Go get your nails/hair/skin done, so you can give back. Take a nap. Do laundry (not!). Or whatever.  Leave it for about 8ish hours.

When you come back, it’ll look like this (warning, this is not the final product):

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All you have to do at this point is take a wooden spoon, break up the cooked beef, stir it up and serve.

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Big Daddy likes it with hot dogs and crackers, but it goes great with Southern Cornbread, as well.

Oh, and if people are coming over, I make a double batch. Just put twice the ingredients in the Crock Pot side-by-side and cook the same way.  Works, too, if I want to have some to put in the fridge for Big Daddy’s lunch, etc.

Now, here’s a new feature:

A Printable Recipe Card

Crock-Pot Chili

Click, print, cut, file.

Let me know if it’s helpful.

AinW out.

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