Recognize that bowl? It is the Tommee Tippee Explora bowl and easi-mat bowl that I gave away on the MBL Facebook page last week. I hope to do some more exclusive giveaways just for my Facebook “likers” so if you are not there yet, get thyself to Facebook!
I liked these bowls for when Penelope eats soup, or in this case chili, since it keeps the bowl in place via a suction cup type thing. She still makes a mess, because she wants to do everything herself, but this eliminates the possibility of the bowl being flung across the table and chili ending up on my curtains.
I have been making chili since college. It was one of the very first things I learned how to make. I did not grow up cooking, so when I got to college I had no idea how to feed myself anything other than pre-made, packaged foods.
To remedy that, I hired Jill Welch, a personal chef (aka the Kitchen Goddess and also a home birth midwife) and she gave me a few private cooking lessons.
I have changed her recipe over the years and it has morphed into what is below. I usually only make it once a year on Halloween.
This makes a ton of chili. As you can see, it fills my 6 quart slow cooker up, which is great, because that means lots of chili to put in the deep freezer!
- 1 medium onion
- 1 green pepper
- 1 red pepper
- 3 large garlic cloves
- 2 lbs ground beef
- 4 cups of kidney beans
- 4 cups of pinto beans
- 2 cans crushed tomatoes
- 3 bay leaves
- chili powder
- Soak beans overnight
- Chop all veggies
- Add meat, then veggies on top, into slow cooker
- Cook on low for 8 hours
If you are interested in more slow cooker freezer recipes check out my cookbook From Your Freezer To Your Family, Slow Cooker Freezer Recipes. And you also might want to get on my email newsletter list, to be the first to know (and have exclusive access to discounts) when my second slow cooker freezer recipe cookbook comes out later this year.