After being stuck indoors for a whole week with runny noses, high fevers and hacking coughs I was in need for a comforting bowl of chili. Now with kids at home begging for more medicine, food, toys and Kleenexes this meal needed to be made without a lot of preparation time. More like mom needed a break or an escape to the bathroom to drink some wine.

I brought out the slow cooker for this easy Slow Cooker Chili recipe. You can’t beat a meal where everything is thrown in for an easy dump dish.

Now after posting this recipe I might have family members that will disown me. In the south you don’t really add beans to your chili but after asking on Facebook this past week most of my readers wanted beans. So the beans won for this recipe but if you live in the south feel free to remove them from this dish.

For leftovers we poured the chili over a hot dog wienie and topped it off with some cheese for a quick hot dog meal for dinner. There are so many options for the use of leftover chili, however you may indulge in all of it right after you make it. Let me know what you think.

ENJOY ~ Meagan

Slow Cooker Chili

Yield: 5+ servings

Prep Time: 5 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 35 minutes

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Ingredients

• 1 pound lean ground beef
• 15 ounce can pinto beans
• 6 ounce can tomato paste
• 14.5 ounce can diced tomatoes
• 1 tablespoon chili powder
• 1/2 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon oregano leaves
• 1/2 cup beef stock

Instructions

Add everything to the slow cooker and mix.  Cook on low for 4 1/2 hours.