Behind the Lace Curtains-Sunday Dinner, Chili Con Carne

IfI’ve posted this before, please forgive me.  I  need to go back through my blog and write down the recipes I’ve been sharing so I don’t end up repeating a recipe you’ve already seen!

There’s nothing better on a cold winter’s day than beans.  Boston baked beans, New England baked beans, Hambeens (so good!), chili-they all hit the spot and add fiber to my diet, which I’m told I need more of.  I like this chili recipe because it isn’t so spicy that I can’t eat it.  I don’t like things too spicy.

This recipe fits my 1970s K-Mart Crockery Kettle perfectly.  My mom gave me this slow cooker years ago, when I moved into my first apartment.  It does not have a removable insert, so I have to be careful when I wash it.  It still works like a charm!

This recipe comes from the Fix It and Forget It Cookbook.  If you ever come across a copy, grab it!

1 lb. ground beef
1 c. chopped onion
3/4 c. chopped green bell pepper
1 minced garlic clove
14.5 oz. can of diced tomatoes
16 oz. can of kidney beans, drained
8 oz. can of tomato sauce (I add another one)
2 t. chili powder (I substituted with a blend called One-Step)
1/2 t. dried basil

Brown beef, drain and remove from skillet.  Using the same skillet, saute the onions, pepper and garlic for about 5 minutes.  Add beef and vegetables to the Crock Pot, along with the other ingredients.  Stir, cover and set on low 5-6 hours.

You can serve this in a bread bowl if you wish.  Cornbread with honey butter always goes great with chili!

My 1970s K-mart Crockery Kettle slowly cooking Chili Con Carne on a cold, grey winter’s day.

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