Crock Pot Chili

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 1 stalk Celery
  • 1/2 tbsp Garlic
  • 1 15 oz can Kidney beans, dark red
  • 1 Onion
  • 1 15 oz can Tomatoes, petite

• Canned Goods

  • 1 15 oz can Beef broth

• Condiments

  • 1 15 oz can Tomato sauce
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 1/2 tbsp Chili powder
  • 1 Salt & pepper

• Nuts & Seeds

  • 1 tsp Cumin

Found on thecountrycook.net

Description

Directions

• In a saute pan, brown and crumble ground beef with celery, onion and garlic over medium high heat (until meat is completely brown and vegetables are tender).
• Drain excess grease and pour beef mixture into your Crock Pot.
• Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain), beef broth and dump those into your crock pot.
• Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for 4-6 hours (the longer, the better).
• Taste before serving and add more salt and pepper as necessary.
• Preheat oven to 350F degrees.
• Spray 8x8 baking dish (or 8-inch round cast iron skillet) with nonstick spray.
• In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water.
• In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt. Give it a gentle stir with a fork to combine.
• While whisking, slowly add your dry ingredients to your wet until all combined.
• Batter may be a little lumpy, that’s okay.
• Pour mixture into greased 8 x8 baking dish (or cast iron).
• Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.

Nutrition