When I host dinner parties in the summer, it’s all about outdoor dining with foods that can be nibbled on for hours. In the wintertime, I like to serve heartier foods that can be baked in the oven or slow cooked in a crock pot.
I really liked the idea of serving big bowls of thick chunky chili with all sorts of topping options. Add a slice of Jalapeno Cheddar Cornbread on the side and it’s a complete meal. This recipe is one of my favorites because I can make it in advance, store it in the fridge and just reheat it before my guests arrive. The best part is it tastes even better the next day anyway. Of course, don’t forget this is a perfect budget-friendly meal for the family.
- 1 ½ lb. lean ground beef
- 1 cup celery, small chopped
- 1 cup onion, small chopped
- 2 Tbl. chili powder
- 2 tsp. cumin
- 1 Tbl. garlic, minced
- 2 (15 oz.) cans petite-diced tomatoes
- 2 (15 oz.) cans tomato sauce
- 1 (15 oz.) can pinto beans, drained
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can black beans, drained
- 1 jalapeño pepper, seeded & minced
- 2 tsp. Worcestershire sauce
- salt and pepper
- Sauté ground beef, celery, onion, chili powder, cumin and garlic in a large fry pan over medium high heat. Cook until beef is completely brown and vegetables are translucent. Drain excess grease and pour mixture into a slow cooker (crock pot).
- Rinse the drained pinto, kidney and black beans under cold water and add to the slow cooker. Pour the remaining ingredients into the slow cooker. Cook on high for 2 – 3 hours or 4 – 6 hours on low. Stir occasionally, and season with salt and pepper to taste. Serves 6 – 8 people.