Except here at Country Cooking. While all the other blogs dedicate the month to healthy recipes to help you start your new year right, I'm dedicating the month to Superbowl Sunday. This month I'll be posting recipes I've made for Superbowls past, so you have time to try them out and decide what you would like to make for your own party or bring to one you're attending.
This chili recipe is a favorite of mine. And it's great for parties because you dump the ingredients and 4-6 hours later ... Presto! Dinner is served! It's great because you don't have to man the stove; you can enjoy both your guests and the game. I like to serve this recipe over rice. And, truth be told, I make it year-round, too.
Recipe from Rival Crock-Pot Recipe Card Collection
- 2 pounds 90% lean ground beef
- 1 tablespoon each salt, cumin, chili powder, paprika, dried oregano and black pepper
- 2 cloves garlic, minced
- 2 teaspoons red pepper flakes
- 1/4 teaspoon ground red pepper
- 1 tablespoon vegetable oil
- 3 cans (10.5 ounces each) diced tomatoes with green chilies
- 1 jar (16 ounces) salsa
- 1 large onion, chopped
- Combine ground beef, salt, cumin, chili powder, paprika, oregano, black pepper, garlic and ground red pepper in large bowl.
- Heat oil in large skillet over medium-high heat. Brown beef, stirring to separate meat. Drain and discard fat. Add tomatoes, salsa and onion; mix well. Transfer mixture to a 4- to 6-quart slow cooker.
- Cover; cook on LOW 4 to 6 hours.
Note: If you prefer your chili with beans, simply add two 15-oz. cans of kidney beans, drained and rinsed, into the slow cooker.