If there is anything I am really not good at, it is planning my meals. More often than not I find myself standing in front of the freezer at 4:30 pm…wondering just what I am going to feed my kids. If you’ve been a long time reader, you’ll know that more than once I have tried to change this habbitual act, I even created a meal plan printable to put on the fridge, but even that didn’t work (for me anyway – I’m sure many of you are putting it to good use!) Someday this will change…someday I will be organized enough to know what I’m having for dinner when I get up in the morning.
One day last week I had a little taste of what life would be like if I was this organized. I knew I wanted to make a pot of chili, I had been craving the delicious flavors of spicy chili over warm buttered bread, but I also knew that tackling chili on a day when my to-do list was a mile long seemed crazy. So instead of putting a pot on the stove at noon…I pulled out my slowcooker directly after sending my big kid off to school. That was the best thing I did for myself this week!
At 8am I was browning meat and chopping veggies, opening cans of tomato sauce and beans. By 8:30am my dinner was complete! Or at least my part of it! The rest was left up to my fantastic slow cooker! I just threw it all in, placed the lid on top and walked away! (Why don’t I do this more often??)
Over the next year, I will be working with Kraft – What’s Cooking to help bring you fantastic meal ideas to share with your family. This Chili recipe that I made is the first of what I am sure will be a delicious year!
Slow Cooker Hearty Beef Chili
- 1-1/2 lb. (675 g) extra-lean ground beef
- 2 cans (19 fl oz/540 mL each) mixed beans, rinsed
- 2 cups salsa
- 1 can (14 fl oz/398 mL) no-salt-added tomato sauce
- 2 Tbsp. chili powder
- 1 onion, chopped
- 1 cup frozen corn ( I switched out the corn for mushrooms and peppers)
- 1 cup Kraft Tex Mex Light Shredded Cheese
BROWN meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve topped with cheese.
Disclaimer: I am a part of the Kraft What’s Cooking influencer program. All opinions are my own.