Chili

This is one of my favorite recipes.  Normally I make it on the stove top, but today we had a busy schedule, so I tried making it in the crock pot.  It turned out great!  I think I will make it that way from now on unless I need to make an extra-large batch of it.  What makes this chili unique is that there are carrots in it...so it's extra healthy and extra tasty!

Ingredients:

Carrots, chopped (as many as you like)
2 cans of tomato sauce
1-2 cans of diced tomato
2 cans of diced tomatoes with chiles (Rotel is what I use) to heat things up
3-4 cans of beans--kidney, black beans...whatever you want to use
Chili seasoning
1-2 pounds of ground beef, browned and drained

Optional Toppings:

Cheese
Sour Cream

Stove Top Instructions: Combine all in a large pot, cover, and allow to simmer until carrots are soft.  Make sure to stir from time to time so that nothing cooks to the bottom of the pot.

Crock Pot Instructions: Combine all in a large crock pot, cover, and cook on low for 7-8 hours or on high for 4-5 hours.  As with the stove top version, the chili is ready once the carrots are tender.

Start out by chopping up your carrots and placing them in the crock pot.  Add the diced tomatoes as well.

Continue to add the other ingredients--tomato sauce, tomatoes with chiles, beans...

Next, add some chili seasoning.  More if you want a stronger flavor, less if you want a milder-tasting version.

Stir it all up.

Add the browned hamburger and stir it in as well.

Once the carrots are tender, serve it in a bowl topped with shredded cheese and sour cream.