With the holidays swiftly on our heels, who has time to cook with all the extra holiday errands in addition to our usual daily routines?  I’m quickly becoming the Queen of Crock-pot meals.  I’m all about one dish meals and saving time and money. I been experimenting a lot lately with my slow cooker, cuz let’s face it, I’m lazy and don’t like to spend more time in the kitchen than I have too. I’ve been having a craving for Chili.  I haven’t made it in years (which is weird because I love it) and wanted some comfort food yesterday and decided to make a pot.  This recipe is both inexpensive and feeds 6 to 8 people. Or if you’re only feeding a few people freeze left overs and have a meal for another day.

What you will need

1. A pound of beef tips and pound of ground beef

2. One can of cannellini beans

3. One can of red kidney beans

4. One large can of Hunt’s Manwich Sloppy Joe Sauce (trust me it’s delish)

5. Two cans of crushed OR diced tomatoes

6. One medium green pepper  (and any spicy peppers you want depending on how spicy you like your chili)

7.  One medium purple/red onion

8.  Olive Oil

9. Salt and Pepper

10. Chili powder

11. Cumin

12. Sharp cheddar cheese for garnish

13. Flour to coat beef tips

14. One box of Jiffy cornbread muffin mix (one egg and one-third cup milk, cupcake holders)

Plug crockpot in (last time I used mine I plugged in the toaster) and preheat on high setting.  Coat frying pan with olive oil (about 1/4 inch of oil) and heat oil on medium heat. Coat beef tips in flour and fry off  tips. Salt and pepper to taste.  While tips are cooking in pan  add Hunt’s Manwich sauce and two cans of crushed or diced tomatoes to crockpot and add about 3/4 can (large Manwich can) of water and stir sauce.  Begin slicing/dicing green pepper or hot pepper and add as much or as little as desired to crockpot.  Same with purple/red onion.

Drain fat off beef tips and add tips to crockpot.  In same pan cook ground beef on medium heat until pink juices run clear. Salt and pepper ground beef.  While beef is cooking in pan open and drain cannellini and red kidney beans. Once drained well add to crockpot.  Add about 1-2 tablespoons of cumin (or as desired). Add 2-3 tablespoon of chili powder (or as desired).  Add salt and pepper as desired.  Drain fat off ground beef and add beef to crockpot.  Stir all ingredients.  Cook on high for at least 3 to 4 hours for all flavors to develop and tender beef tips.  If you’re going to cook it all day while at work then cook on low or medium setting.

When ready to eat make Jiffy cornbread according to directions on box.  Serve chili in your cutest chili bowls and garnish with sharp cheddar cheese. It’s so yummy! Comfort food at it’s best.