Celebrating the Cooler Days with Food

The past few Autumn-like days had me reaching for a jar of my newly canned tomatoes to cook up our first batch of chili of the season. Our garden generously provided us with enough tomatoes to last the entire winter and then some. Since the garden also yielded quite a few bell peppers that I had chopped up and put in the freezer, I threw some of those in too.

Slow Cooker Chili

In a skillet, cook until meat is brown:

1/2 pound ground beef

1 medium onion, chopped

1/4 - 1/2 cup bell pepper, chopped

4 cloves minced garlic

Drain meat and add to slow cooker along with the following ingredients:

quart of tomatoes

2 cans beans, your choice (I used a can of chili beans and a can of black beans)

2 tablespoons brown sugar

2 tablespoons chili powder

1 tablespoon vinegar

2 teaspoons mustard

1 teaspoon salt

Stir well.  Cover and cook in slow cooker on low for 4-8 hours. Great served with a dollop of sour cream and grated cheddar cheese!

The canning party over at A Latte' with Ott, A was such a success that she and Jenn have decided to extend the fun by letting us show how we are cooking up our canning produce. This is going to be a weekly feature, so make sure you check it out and join in! Here is the list of the other participating blogs this week:

A Latte' with Ott, A

From Mess Hall to Bistro

Gourmet Meals for Less

From the Hive

Frog Belly Soup

 

Also participating in: Show and Tell Friday