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If you know me then you know I typically cook from my stockpile and it is either a slow cooker or freezer meal. That means I am frugal, lazy and creative!
- 2 cans of black beans
- 2 cans of tomatoes
- 3 bay leaves
- 4 garlic cloves
- small onion
- green pepper
- red pepper
- 1 can of corn
- 1.25 pounds of 93/7 beef
Since this is a slow cooker chili, I put all of the ingredients into the slow cooker, including the raw beef. I wasn’t too worried about any ground beef grease because the beef was so lean. I picked black beans because they were free and I had to use one can of stewed tomatoes and one can of diced tomatoes because those were the only cans I had left in my stockpile. I did add a can of corn at the last minute because I forgot I had it and I like to put corn in our chili.
I cooked it on low for about about 6 hours from a raw state. I am sure if I tossed this into the pot straight from the freezer I would have to cook it on low for 8-10 hours or let it thaw before cooking it. If I hadn’t cooked this immediately this day I would have taken all of the ingredients and put them into a freezer bag to put it in the freezer. So this would double as a freezer meal!
Michael loved the chili and that is good because it made a large batch that he was eating for lunch and dinner for close to 3/4 days! He did add hot sauce to it because it needed something. I had run out of chili powder because I made this during a marathon cooking day and it was the last recipe. Next time I will add a tablespoon of chili powder to spice things up a little. Keep in mind that I don’t really care for spicy foods but this needed something ever so slight.