Easy Crockpot Chili… Perfect for this weekend!

Looking for an easy crock pot recipe this weekend?   I have just the one… Crockpot Chili.  Perfect for Super Bowl parties and cold weekends spent indoors.  I know I’ve shared this before, but it really is so easy and delicious that I couldn’t resist sharing it again.

Crock-Pot Chili

4 cans of stewed tomatoes

2 cans of diced tomatoes

1 can of Rotel tomatoes (diced tomatoes with green chilies)

2 -3 pkg. Chili seasoning (depending upon how spicy you like it)

Cook on low for at least 4-6 hours, or all night, or all day… whatever works for you (see why it’s easy???).

Serve with grated cheese and sour cream on top. Sometimes, we also top it with Fritos and chopped green onions.

[Growing up, Mom always served chili with saltine crackers topped with a mixture of peanut butter and white Karo syrup. Might sound strange, but it’s really good!]

And IF you have any leftovers, here are a few ideas:

Chili dogs, of course, loaded with cheese, mustard, onions, relish…
or

Chili topped baked potatoes, loaded with cheese, sour cream, onions…

or

Chili Pie (what we did this week with our  leftovers.)  Place leftover chili in a baking dish.  Cover with cheese.  Mix one or two boxes of Jiffy Cornbread mix and smooth on top.  Bake at 400 degrees for about 30 minutes, covering with foil after 20 minutes.  It was a big hit with the family.  Serve with a dolop of sour cream, and a side salad.  🙂

Hope you enjoy!

Have a great weekend~
Jennifer

Nov. 26, 2010 – This recipe is linked to Kim’s “Quit Eating Out” Saturday Swap.  🙂