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:
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)
Now spray the Crock with Pam.
First the raw ground beef:
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.
Then the tomatoes. More opening and dumping. Still loving it.
Then the chili seasoning.
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):
All you have to do at this point is take a wooden spoon, break up the cooked beef, stir it up and serve.
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
Click, print, cut, file.
Let me know if it’s helpful.