First Blush of Fall: Crock Pot Chili Con Carne

Somehow September seems to signalize fall, even though we still have a few weeks of official summer left. I usually try to hang on to every last moment of summer, grilling and munching on summer salads and avoiding socks and long pants as long as I possibly can. I dread the cold weather so much that I even have an unofficial rule that I will not wear socks until November 1, although some years are more successful than others!

But that doesn’t mean that the crock pot can’t come out of hibernation mode! The crock pot and canning marathons are fast friends – dinner’s making itself while you are slaving over a hot stove making many other delicious things (in this case Salsa!). Seems like a win win situation to me. So out it came, and with it, an old stand by, Crock Pot Chili Con Carne. It’s perfect for those first few hectic days settling back into a fall routine and the leftovers make a yummy lunch. Plus I love the feeling of knowing dinner is taken care of even before I head out the door.

Crock Pot Chili Con Carne

2 lbs ground beef

1 large green pepper, chopped

1 large onion, chopped

1 cup corn

4 medium tomatoes, chopped (or use a 19 oz can of tomatoes)

1 jalapeno, seeded and chopped

5 cloves of garlic, minced

1 can black beans, rinsed and drained

1 beef stock cube

1 tbsp chili powder

1 tbsp cumin

1 tbsp paprika

1 tsp chili flakes

2 tbsps hot sauce (or to taste)

pinch of salt

Combine all ingredients in the crock pot and be sure to break up the meat and mix everything well.

Cook on low for 8 hours, stirring at least once in between if you can. Give a taste at the end of the cooking time and adjust the seasonings if required. We topped ours with a little grated cheese and served it with some toast, but garlic bread and a green salad are great accompaniments.

Hungry Homebody