Super Bowl Chili

Super Bowl Chili
(File Photo)

Super Bowl Sunday is this weekend! Every year on that special Sunday we enjoy Chili for dinner! Delicious, hot, flavorful Chili!  Definitely it's served with a dollop of Sour Cream on top.  The Sour Cream is stirred in just before enjoying that first spoonful of this yummy meal.  Cannot forget a slice of Rye or Oatmeal bread for dunking into the tasty tomato sauce.  It's all part of the enjoyment of eating Chili! 

This is a very easy dinner to prep in a Slow Cooker or in a Crock Pot.  I have a Slow Cooker that comes in so handy any season during the year.  My Slow Cooker has a non stick pot, BUT I have learned that meats/ poultry can overcook/ burn on the very bottom.  For that reason I place the Green Pepper that has been cut into chunks on the pot's bottom. 

Sometimes, I prepare Chili using ground beef and at other times I use ground turkey.  I do not notice any difference in the Chili's taste when using either.  It's spicy, so either works.  Lately, I've been using the ground beef, because the date on the ground beef package (when we purchase it) is better.  Grocery shopping has definitely changed for us during this pandemic.  I plan for more than a week's meals when writing out the grocery list.      

Yesterday, I made a batch of my Chili.  It was so good!  I have also learned that Chili freezes very well!  The extra portions were placed in freezer containers and into the freezer they went.  You guessed it!  On Saturday, which is tomorrow, I will place a large container of my Chili in the fridge to begin defrosting overnight.  On Sunday it will be reheated for dinner.  It's really great to have Sunday's dinner in the freezer!  Yes, we do have the Sour Cream and Oatmeal bread, too.

For my Chili recipe click on this link for the Ingredients and the Directions that I wrote in a previous post.  Then, add the ingredients for Chili to your grocery list.  Sour Cream and Rye or Oatmeal Bread, too!   Prepare a batch of Chili for Super Bowl Sunday!

Enjoy!
Yummy! 

Chili

Chili

Sometimes, you need to work with the ingredients at hand!  Like these days when a quick trip to the grocery store is just not in the cards... whenever.  Planning ahead and purchasing needed groceries for 8- 10 days is a new norm for us.  It is working, though.  Sometimes, an ingredient is not in the fridge, so it is just skipped or substituted.  That was the case with Friday night's dinner. 

Chili "did its thing" in my Slow Cooker.  It cooked itself!  The ingredients were in the cooking pot simmering.  Usually, I use Ground Turkey when making Chili, but we enjoyed it with Ground Beef.  There was no Green Pepper to be found in my fridge, so half of the Diced Tomatoes were placed in the Slow Cooker's pot, first.  Then, the browned Ground Beef was added in.

Chili is so delicious any time of year with Ground Turkey or Ground Beef.  After dinner the extra portions were placed in a freezer container ready to be defrosted/ enjoyed at a later date.  It is so easy to prepare in a Slow Cooker! 

My complete Directions for Chili are here!    

There were a couple of changes when preparing it, but two things did not change.  We had the rye bread. We also added a dollop of Sour Cream on top of our serving of Chili.  It was so good!

Enjoy!
Yummy!

           

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili

Super Bowl Sunday is approaching fast!  The day when viewing the commercials on t.v. is as much FuN as watching the game.  It's become a tradition here- enjoying a bowl of hot hearty Slow Cooker Chili on that day!  Slow Cookers/ Crock Pots are so handy here.  All the ingredients go into the pot & the small kitchen appliance does the cooking.  A meal in a pot!

If there are any portions remaining, Chili freezes very well.  Cool before placing in containers, label/ date & freeze.        

This year there's a little change up in my recipe.  Lean Ground Turkey replaces Ground Beef!

2 Helpful Hints: 

• My Slow Cooker has a non-stick coating, so the Green Pepper chunks are added on the bottom of the pot first to prevent any too crispy Ground Turkey.  (Yes, once I had crispy meat on the bottom & this is how I prevent it from occurring again.)
  
• I brown the Ground Turkey before placing in the Slow Cooker's pot to remove the fat. 

Slow Cooker Turkey Chili

 Ingredients:
1 lb. lean Ground Turkey
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.) 
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM. 
2.  Brown Ground Turkey in a frying pan.
3.  Cut Green Pepper into chunks & place in cooking pot.
4.  Add browned Ground Turkey.
5.  Add drained Diced Tomatoes.
6.  Drain Kidney Beans.  Rinse in cold water.  Drain again.
7.  Place on top of Diced Tomatoes.
8.  Sprinkle on desired amount of chopped Onions & chopped Parsley.
9.  Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10.  Pour Tomato Sauce on top & spread evenly.
11.  Place lid on top of Slow Cooker/ Crock Pot.
12.  Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour. 
13.  Stir before serving into bowls.

While you're adding the Turkey Chili ingredients to your grocery list for this weekend, add Fat Free Sour Cream & Rye Bread.  A dollop of Sour Cream on top of Chili is so good!  The Rye Bread is great for dunking!

Go Falcons!!!

Enjoy!
Yummy!

~Super Bowl Chili~

Slow Cooker will be cooking away!

It's that time of year!  Tomorrow is Super Bowl Sunday!  The day when watching the commercials on t.v. & watching the football game are both FuN!  And, you just do not wanna' miss the half time show.  You get the picture- spending time in the kitchen, cooking? Ah, no!

Hey, it's fine to get the dishes & utensils, but just not the day to cook.  But you gotta' eat!  The choice is not ordering salty "take out"  foods, either.  Super Bowl Chili is a great choice!  In the early afternoon brown the Ground Beef & place it along with the other ingredients in the slow cooker/ crock pot.  That small appliance will take care of the cooking detail.  When it's ready, remove the lid, stir the cooked ingredients & take out the serving ladle!  The great aroma will invite everyone to take a bowl & fill it.

If, there are any remaining portions later, cool & pack in freezer containers.  Super Bowl Chili freezes very well, too!      

Super Bowl Chili

Ingredients:
1- 1¼  lbs. Ground Beef
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.)
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)

***and do not forget the:

Fat Free Sour Cream - Add a dollop on top of Chili in bowl before eating!
Rye Bread - for dunking

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM.
2. Brown Ground Beef in a frying pan.
3. Place Green Pepper chunks in cooking pot.
4. Add browned Ground Beef.
5. Add drained Diced Tomatoes.
6. Drain Kidney Beans.  Rinse in cold water.  Drain again.
7. Place on top of Tomatoes.
8. Sprinkle on desired amount of chopped Onions & chopped Parsley.
9. Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10. Pour Tomato Sauce over top & spread.
11. Place lid on top.
12. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.
13. Stir before serving into bowls. 

**I brown the Ground Beef before placing in the Slow Cooker's pot to remove the fat.
**The Green Pepper cut into chunks is added on the bottom of the pot first to prevent any too crispy Ground Beef. 

This Chili is incredible!  It's so good & it's so easy!  A great family style dinner that only needs to be ladled from the cooking pot. 

Enjoy!
Yummy!

~Effortless Entrees~

Created with Tagul.com

At this time of year we've all been preparing for the holidays!  Every day is filled with hustle & bustle.  Grocery shopping and shopping for gifts, visiting friends, baking & rechecking travel plans, in addition to working is only a part of a busy week.  Nutritious, tasty dinners that are easy to prepare are welcomed at the end of a busy day.

On this blog I've posted some yummy entrees that are found in the snowflake above.  Many of the recipes are prepared in a Slow Cooker/ Crock Pot.  Click on any entree in the snowflake & the post & recipe is at your fingertips.

Enjoy!
Yummy!

     

Green Bean Chicken Chili

Ready to be placed in the bowls!

Last Friday afternoon my Slow Cooker was doing the cooking for me!  Dinner needed to be hearty, delicious & also have another 2 servings for another quick dinner during the weekend.  I've been working on Long Meddowe Days for the past few months and the 35th celebration took place this past weekend.  Long Meddowe Days is my town's (Longmeadow, MA) celebration in May of our long colonial history.  Our celebration includes a craft/ artist fair, 5K road race/ walk, history tours, food & entertainment.  Yes, I've been cooking, but with all of our other wonderful family celebrations I have not been blogging.

Friday at dinner time it was time to locate the soup bowls & the fat free sour cream.  When the chicken was purchased earlier that day I knew that Chicken Chili would be bubbling in my slow cooker.  We needed a green veggie.  There were no peppers in my freezer nor in my fridge, so I added a package of defrosted Green Beans to my recipe.  How yummy & spicy!  

It took little time to place the ingredients in my Slow Cooker's pot.  We do eat many dinners containing chicken and this chicken recipe is so tasty any time during the year!

Green Bean Chicken Chili

Ingredients:

(1) 10 ounce package defrosted Green Beans
1- 1 and 1/2 lbs. Boneless Skinless Chicken Breasts
1 Tablespoon Dehydrated Onion     
1 Tablespoon Dehydrated Parsley
(2) cans 14 oz. Red Kidney Beans, drained, rinsed & drained again
(1) can Plum Tomatoes - 15- 22 oz. - drained & cut into chunks
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Oregano
(1) can 14.5 oz. Chicken Broth (Low Sodium, Low Fat)
 3 Tablespoons Flour
*****
Optional:   (1) 8 oz. can Tomato Sauce is added. 

Method:

1. Spray PAM on bottom of Slow Cooker pot.
2.  Place defrosted Green Beans in Slow Cooker Pot.
3.  Add Boneless Skinless Chicken Breasts on top.
4.  Sprinkle on Onion & Parsley.
5. Add Red Kidney Beans.
6.  Top with Tomato Chunks.
7. Sprinkle on Chili Powder, Garlic Powder, Cumin & Oregano.
8.  In small bowl blend 3 Tablespoons Flour with about 1 Cup Chicken Broth until smooth.
9.  Add remaining Broth to bowl & blend together.
10. Pour liquid over ingredients in Slow Cooker.
11. Add Cover.
12.  Cook on High for 3 and 1/2 hours.  Reduce to Medium for 1/2 hour.
13.  Before serving, stir Chili.  The tender Chicken breaks into smaller pieces.
14.  Ladle into soup bowls.  
15. Enjoy with a dollop of low fat sour cream & rye bread.

This Slow Cooker meal was a very hearty dinner after a busy day!  There were leftover portions, also!  Quite often they are placed in my freezer, but last weekend we devoured them at another dinner!

The sun was shining & the weather was warm, so we had a very successful Long Meddowe Days! Woohoo!    

***Note:  When reheating, about 6 ounces of water may need to be added to the Chili.

Enjoy!
Yummy!

   

Slow Cooker Chicken Chili

Chicken Chili

During the frigid winter, mentioning the food Chili always brings visions of hot steaming bowls of a thick red comfort food served in a bowl.  Two days ago in my pantry I located red kidney beans.  I had plum tomatoes. Chicken was in the fridge.  It was the great opportunity to take out my Chicken Chili recipe!

This is a great meal to prepare in a Slow Cooker or in a Crock Pot.  I remember finding a variation of it originally in "some" magazine a few years ago when I was writing (typing) a cookbook with easy recipes for my son.  It was the summer after he graduated from college.  That summer a crash course in food & food safety took place in our kitchen.  After coming home from his summer job in the evening, he & I whipped up dinners.  As a mom I needed to know that he had some kitchen experience - before he started the next phase of his education that September.  After all, he could not eat out all the time.  It worked well!  Now, I smile when he & his family are visiting "back home" and he asks if he can help in the kitchen.  :) The answer is always "Yes"!

My younger son learned his basic cooking skills using the same method.  I had compiled 2 cookbooks 3 years earlier.  Whenever he is "back home" he is our "Garlic Mashed Potatoes" guy.  :)  Nice!

Slow Cooker Chicken Chili 

Ingredients:
1 Green Pepper, cut into strips
1- 1 and 1/2 lbs. Boneless Skinless Chicken Breasts
1 Cup sliced Okra - Optional (I use frozen & defrosted.)
1 Tablespoon Dehydrated Onion
1 Tablespoon Dehydrated Parsley
2 cans 14 oz. Red Kidney Beans, drained, rinsed & drained again
1 can Plum Tomatoes - 15- 22 oz. - drained & cut into chunks
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Oregano
1 can 14.5 oz. Chicken Broth (Low Sodium, Low Fat)
3 Tablespoons Flour

Sometimes 8 oz. Tomato Sauce is added to the pot before placing the lid on top.

Method:

1. Place Pepper Strips in Slow Cooker Pot.
2. Add Boneless Skinless Chicken Breasts on top.
3. Top with sliced Okra.
4. Sprinkle on Onion & Parsley.
5. Add Red Kidney Beans.
6. Top with Tomato Chunks.
7. Sprinkle on Chili Powder, Garlic Powder, Cumin & Oregano.
8. In small bowl blend 3 Tablespoons Flour with about 1 Cup Chicken Broth until smooth.
9. Add remaining Broth to bowl & blend together.
10. Pour liquid over ingredients in Slow Cooker.
11. Add Cover.
12. Cook on High for 3 and 1/2 hours.  Reduce to Medium for 1/2 hour.
13. Before serving, stir Chili.  The tender Chicken breaks into smaller pieces.
14. Ladle into soup bowls. 
15. Enjoy with a dollop of low fat sour cream & rye bread.

After enjoying a delicious dinner containing Okra at the Okra Grill in Mount Pleasant, SC a few years ago, I use Okra in some recipes.  It's a great addition to my Slow Cooker Chicken Chili, so a package of sliced Okra is always on hand in my freezer.

A steaming bowl of Chicken Chili at dinner tastes great during our long lasting "cold snap"!  The remaining portions are in our fridge.  The seasonings in the Chili are absorbed by the other ingredients.  Yes, sometimes Ziploc Freezer Containers of this yummy "comfort food" is placed in the freezer.   
  
We will Enjoy again!
Yummy!

        

Super Bowl Chili

Super Bowl Chili

Super Bowl Sunday!  The time to get comfy and watch the commercials on t.v.!  Oh, definitely, also focus on the game!  We all have our fave team.  Even years before attending my first Boston College Football game, watching football was a weekend fave activity.  My sons were SuperFans watching their BC Eagles in Alumni Stadium during home games.  Parent Weekends were great!  The tradition lives on, attending games and also following the careers of former BC football players in the Pros!

This Sunday we'll be enjoying the big game.  My West Bend Slow Cooker will be put to work... Chili is on the menu.  Yummy!  Placing the ingredients in the Slow Cooker's pot, adding the cover, setting the temperature to High later reducing to Medium...dinner will be so tasty & it will cook itself!   

(Usually, I place one veggie in the Slow Cooker's pot and then add the meat/chicken.  The pot has a nonstick surface, but I use this precaution, so the browned Ground Beef, in this case, will not become crispy on the bottom.  Green Pepper chunks that have been defrosted from my freezer stash are placed on the bottom.)

Cut into chunks before adding to the pot.

Super Bowl Chili is bursting with flavor.  We enjoy it topped with a dollop of Fat Free Sour Cream.  The creamy mild sour cream is a great contrast to the spicy tomato sauce in the Chili ...Yummy!  There will be extra portions...these will be placed in the fridge...reheated & enjoyed on Tuesday.  :) 

Super Bowl Chili  see:  recipe posted 1/17/12

Ingredients:
1 to 1¼  lbs. Ground Beef
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.)
2- 3 teaspoons Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)
≈  ≈  ≈  ≈  ≈  ≈
Fat Free Sour Cream - add when serving
Rye Bread - for dunking

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM.
2. Brown Ground Beef in a frying pan.
3. Place Green Pepper chunks in cooking pot.
4. Add browned Ground Beef.
5. Add drained Diced Tomatoes.
6. Drain Kidney Beans.  Rinse in cold water.  Drain again.
7. Place on top of Tomatoes.
8. Sprinkle on desired amount of chopped Onions & chopped Parsley.
9. Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10. Pour Tomato Sauce over top & spread.
11. Place lid on top.
12. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.
13. Stir before serving into bowls. 

A bowl of Chili served with a dollop of Fat Free Sour Cream on top...add in a slice of Rye Bread for dunking...Yummy!

Are you getting ready for Super Bowl Sunday???

Go 49ers!!!

   

A Chili Weekend

Go team!

It was a great weekend and also cold!  Not ideal for taking a walk, but there were other things on our agenda!   We are always up for watching the Boston College Eagles Men's Basketball team and Saturday afternoon's ACC game brought a W!  That quickly led to the NFL Divisional Playoffs!  Sunday afternoon, again, we watched the Playoffs.  Who had time to think about making dinner???  Sure "take out" could work, but my West Bend Slow Cooker is a great little appliance.  Chili made in the Slow Cooker is so good!  Did I mention so easy?

On Saturday evening during the Saints/49ers game we dined on the delicious hearty Chili that had basically cooked itself, with little help from me.  Then came the game we in MA were waiting for - Tom vs. Tim!  :)  Sunday afternoon we were once again glued to our t.v. screen and also enjoying watching former BC Football players in the Divisional Playoffs.  It's unusual for us to be just glued to the t.v. screen, but the Giants/Packers game took our attention.  Dinner time rolled around - again.  I was planning on a dish with chicken, but time just disappeared.  Ah, fortunately in our fridge just waiting to be reheated for dinner - there it was - the extra delicious Chili! 

This is a great meal to prep in a Slow Cooker or Crock Pot.  My Slow Cooker has a nonstick surface, yet I do spray it lightly with PAM.  I also brown the Ground Beef before placing it in the cooker's pot to reduce the fat content. 

(Usually I place one veggie on the pot's bottom and then add the meat/chicken I am using.)

After watching all of the games and enjoying ALL of our Chili, there are no photos to share.  I can share that Chili tastes wonderful on a frigid day and it's very easy to prep this family fave!   

Slow Cooker Chili

Ingredients:
1 to 1 and 1/4 lbs. Ground Beef
1 small Green Pepper, cut into small chunks
(1) 14.5 oz. can Diced Tomatoes, drained
(2) cans Red Kidney Beans (about 19 oz. each)
Chopped Onions (I use 1 Tablespoon dehydrated Onions.)
Chopped Parsley (I use 1 Tablespoon dehydrated Parsley.)
2 teaspoons Chili Powder, more if desired
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
(2) cans Tomato Sauce (15 oz. each)

Method:

1. Spray nonstick cooking pot of Slow Cooker with PAM.
2. Brown Ground Beef in a frying pan.
3. Place Green Pepper chunks in cooking pot.
4. Add browned Ground Beef.
5. Add drained Diced Tomatoes.
6. Drain Kidney Beans and rinse in cold water.  Drain again.
7. Place on top of Tomatoes.
8. Sprinkle on desired amount of chopped Onions & chopped Parsley.
9. Then, sprinkle Chili Powder, Garlic Powder & Oregano on top.
10. Pour Tomato Sauce over top & spread.
11. Place lid on top.
12. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.
13. Stir before serving into bowls. 

We enjoy our Chili with a dollop of Fat Free Sour Cream on top.  Rye Bread is great for dunking!

Do you Enjoy Chili?
Yummy!

                 

Slow Cooker Chili

My wooden Spice Rack has been a handy staple in my kitchen for over three decades.  :)  It's located on the wall and is my "go to" area whenever I am adding herbs &/or spices while cooking.  My DH had listened to my specifics for a Spice Rack, built it & stained it. Spaces for tall & short containers were included, much like a shadow box.  Today, I took a quick glance at the tall container of Chili Powder.  Plenty!

The Chili Powder will be used on Sunday for Red-Hot Chili.  Now that our evenings are a bit more brisk, nothing beats a warm bowl of hot Chili topped with a little Sour Cream and a slice of Rye Bread at dinner time!  My West Bend Slow Cooker will be used once again. 

This small appliance is so handy.  Requiring about 15 minutes prep work always results in one no fuss, fragrant, nutritious, hearty dinner.  Yum!  And quite often there are more servings remaining in my slow cooker's pot!  Now, that is an added bonus.    

Red-Hot Chili

Ingredients:

About 1 lb. Ground Beef

(1) 14.5 oz. can Diced Tomatoes

(2) cans Red Kidney Beans (about 19 oz. each)

Chopped Onions (dehydrated - 1 TBS.)

Chopped Parsley (dehydrated) - 1 TBS.

(2) tsp. Chili Powder

1/2 tsp. Garlic Powder

1/2 tsp. Oregano

(2) 15 oz. Tomato Sauce

***Quite often I reach into my freezer and take out a little bag of Green Pepper strips to add while placing the ingredients in the pot.

 

Method:

1. Spray cooking pot of Slow Cooker with PAM.
2. Brown about 1 lb. Ground Beef in a frying pan.
3. Place browned Beef in Cooking Pot.
4.  Pour (1) can Diced Tomatoes on Beef.
5. Drain, rinse in cold water & drain again (2) cans Red Kidney Beans.
6. Place Kidney Beans on top of Tomatoes.
7. Sprinkle on desired amount of dehydrated Chopped Onions & Chopped Parsley.
8. Then sprinkle on Chili Powder, Garlic Powder & Oregano.  Add Green Peppers, if desired.
9. Pour Tomato Sauce over top & spread.
10. Place lid on top. 
11. Set temperature to High for 2 and 1/2 hours.  Then, reduce to Medium for 1/2 hour.

Before serving, stir the Red-Hot Chili.  Your family will know dinner is ready.  :)  We enjoy a spoonful of Fat Free Sour Cream on top.  And Rye Bread on the side!  

Enjoy!

Yummy! 

Happy Halloween!!!

          

Ten Large Peppers

After these 10 large green peppers were placed on my countertop the song/book  "Five Little Pumpkins" quickly came to mind.  It's the song that young children learn during the month of October.  For younger tots there is even a board book or two containing the cute verse and illustrations with bright colors depicting the adventure of the bright orange pumpkins.

However, the bright green peppers on my counter would take the journey into my freezer.  During the month of August the local roadside stands sell and home gardeners grow nutritious, delicious green peppers.  It is at this time period each summer I purchase, prepare and then freeze these veggies after they have been cut into strips.  Later in the year and into 2011 whenever I want to add green peppers while preparing a main dish, I'll reach into my freezer and voila, they will be ready to use.  Sweet!  

The process I follow is easy.  The peppers are washed in cold water and dried.  Then, each pepper is cut into strips.  I place a handful of the cut strips into sandwich bags (that fold).  Then, each sandwich bag is closed, rolled and placed into a gallon sized Ziploc Freezer Bag.  For me, about 7-8 sandwich bags of pepper strips fit in one Ziploc Bag.  After labeling & dating the Ziploc Bags, they are stored in my freezer. 

These veggies are now ready to be added to my slow cooker or into any main dish that I will be preparing when the local fresh green peppers are not in season any longer.  In the winter there is no walking past imported green peppers in my grocery store - wishing for our local summer crop.  They are waiting in my freezer!

Do you freeze pepper strips when the green peppers are in season?  Do you like to stash veggies away for the colder months?  

We enjoy them!
Yummy!

   

      

Red-Hot Chili

Do you have a Slow Cooker or a Crock Pot? Have you used it in the past few weeks? My answer to both questions is YES! Quite often I use my West Bend Slow Cooker when I am at home working on other projects. The meals prepared in this small appliance have few instructions, take little prep work/time, and taste absolutely delicious! Chili can be prepared on top of the stove, but if the ingredients are placed in the cooking pot of a Slow Cooker or Crock Pot and simmer for a few hours, the resulting dinner is very tender and full of flavor.

The instructions for Red-Hot Chili are simple. Brown about 1 lb. Ground Beef in a frying pan and then place the browned meat in the bottom of the cooking pot of the Slow Cooker/Crock Pot. Place the contents of one 14.5 oz. can of Diced Tomatoes on top of the browned beef. Drain, rinse in cold water and drain again the contents of two cans of Red Kidney Beans. Place the Kidney Beans on top of tomatoes. Sprinkle desired amount of dehydrated chopped onions and chopped parsley on top. Then, sprinkle on 2 tsp. Chili Powder (or desired amount) ½ tsp. Garlic Powder and ½ tsp. Oregano. Pour Tomato Sauce (two 15 oz. cans) evenly over top. Place lid on. Set the temperature on High for 2 and ½ hours. Then, reduce to Medium for ½ hour.

When it is ready to be served stir the scrumptious appetizing Red-Hot Chili before placing into bowls. Your family will know dinner is ready.

We enjoy a bowl of Red-Hot Chili served with a spoonful of Fat Free Sour Cream on top. Add a slice of Oatmeal Bread – Yummy!

Any extra portions can be cooled, refrigerated and reheated to enjoy again. However, there might not be any left after dinner! ;-)

Enjoy!
Yummy!