Fix-It and Forget-It Christmas Cookbook (25 page)

1½ tsp. salt

2 Tbsp. chili powder

1 tsp. ground cumin

2 tsp. dried oregano

¼ tsp. ground cinnamon

⅛ tsp. cayenne pepper

2 16-oz. cans stewed,
or
diced, tomatoes with liquid

15½-oz. can kidney beans, undrained

1. Brown ground beef in large skillet in oil. Stir frequently to break up clumps. When no longer pink, reserve drippings. Spoon meat into slow cooker.

2. In skillet drippings, sauté garlic, onions, and green peppers over low heat until onions are tender. Spoon veggies into slow cooker.

3. Dissolve bouillon cubes in boiling water. Pour into slow cooker.

4. Add rest of ingredients to slow cooker. Stir together until well mixed.

5. Cover. Cook on Low 2 hours.

We always have chili on Christmas Eve. We all enjoy a no-stress meal.

Nancy Wagner Graves, Manhattan, KS

Our Favorite Chili

Ruth Shank

Gridley, IL

Makes 10-12 servings

Prep. Time: 20 minutes

Cooking Time: 4-10 hours

Ideal slow cooker size: 5-qt.

1½ lbs. ground beef

¼ cup chopped onions

1 rib celery, chopped

oil

29-oz. can stewed tomatoes

2 15½-oz. cans red kidney beans, undrained

2 16-oz. cans chili beans, undrained

½ cup ketchup

1½ tsp. lemon juice

2 tsp. vinegar

1½ tsp. brown sugar

1½ tsp. salt

1 tsp. Worcestershire sauce

½ tsp. garlic powder

½ tsp. dry mustard powder

1 Tbsp. chili powder

2 6-oz. cans tomato paste

1. Brown ground beef, onions, and celery in skillet in oil if needed. Stir frequently to break up clumps of meat. When meat is no longer pink, drain off drippings.

2. Place meat and vegetables in slow cooker. Add all remaining ingredients. Mix well.

3. Cover. Cook on Low 8-10 hours or on High 4-5 hours.

Serving suggestion: Serve with fresh warm
cornbread
and slices of
Colby
or
Monterey Jack cheese
.

Slow-Cooked Chili

Jean A. Shaner

York, PA

Makes 10 servings

Prep. Time: 20 minutes

Cooking Time: 8-10 hours

Ideal slow cooker size: 5-qt.

2 lbs. ground beef

oil

2 16-oz. cans kidney beans, rinsed and drained

2 14½-oz. cans diced tomatoes

8-oz. can tomato sauce

2 onions, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

2 Tbsp. chili powder

2 tsp. salt

1 tsp. pepper

shredded cheddar cheese

1. Brown ground beef in skillet in oil if needed. Stir frequently to break up clumps of meat. When no longer pink, drain off drippings.

2. Spoon meat into slow cooker. Add all other ingredients to cooker, except cheese. Stir together well.

3. Cover. Cook on Low 8-10 hours.

4. Ladle chili into individual bowls and top with cheese just before serving.

Chili Soup

Glenna Fay Bergey

Lebanon, OR

Makes 5 qts.

Prep. Time: 25 minutes

Cooking Time: 2-6 hours

Ideal slow cooker size: 2 4- to 5-qt.

3 lbs. ground beef

¾ cup chopped onions

2 Tbsp. celery flakes

2 tsp. salt

1 Tbsp. chili powder,
or
more, according to your taste preferences

oil

3 15-oz. cans kidney beans, drained

1 qt. tomato juice

2 10¾-oz. cans tomato soup

1 cup ketchup

¼ cup brown sugar

1. Brown meat, onions, and seasonings in large skillet in oil if needed. Stir frequently to break up clumps of meat. When meat is no longer pink, drain off drippings.

2. Transfer mixture to slow cooker. Stir in all remaining ingredients.

3. Divide between 2 4- or 5-qt. slow cookers. (This is a large recipe!)

4. Cover. Cook on High 2 hours or on Low 4-6 hours.

Serving suggestion: Serve with
cornbread
.

Country Auction Chili Soup

Clara Newswanger

Gordonville, PA

Makes 20 servings

Prep. Time: 25 minutes

Cooking Time: 4-8 hours

Ideal slow cooker size: 6-qt.

1½ lbs. ground beef

¼ cup chopped onions

oil

½ cup flour

1 Tbsp. chili powder

1 tsp. salt

6 cups water

2 cups ketchup

⅓ cup brown sugar

3 15½-oz. cans kidney beans, undrained

1. Brown ground beef and onions in skillet in oil if needed. Stir frequently to break up clumps of meat. When no longer pink, drain off drippings.

2. Spoon meat mixture into slow cooker. Stir flour into meat and onions. Add seasonings.

3. Slowly stir in water. Add ketchup, brown sugar, and beans.

4. Cover. Cook on High 4 hours or on Low 8 hours.

Hot and Good Chili

Rose Hankins

Stevensville, MD

Makes 12 servings

Prep. Time: 20 minutes

Cooking Time: 4-10 hours