During the busy month of December, the crock pot is my best friend. I’ve found that learning great recipes for the crock-pot is a lifesaver. It’ so easy to just throw everything in and let it cook. If you want to get your son(s) involved, let him throw everything in. When you return from work, or running errands or whatever your day brings, dinners hot and ready to go!
It’s an easy way to get your kids to eat vitamin rich vegetables. Frozen and canned vegetables work well in a crock pot, so you can stock up and not worry about the fresh vegetables spoiling before you get a chance to make something.
Chili is a favorite with my boys – anything that involves chip dipping is fun to eat.
I’d like to share our recipe with you.
RECIPE INGREDIENTS:
2 teaspoons oil
1 pound ground chuck (coarsely ground) or ground beef
½ pound of ground pork 1 medium onion, finely chopped 3 garlic cloves, minced or pressed
1 1/2 teaspoon paprika
2 to 3 teaspoons chili powder
1 1/2 teaspoon ground cumin 1
1/2 teaspoon dried oregano
1/2 teaspoon salt1 green pepper – chopped 1
14 1/2-ounce can diced tomatoes with liquid 1 15-ounce can diced tomatoes with liquid (Mexican style)
1 small can of tomato paste
1/2 jalapeno chili, halved, seeded, and finely chopped (optional)
1 15-ounce can red kidney beans, drained and rinsed 1 15-ounce can black beans, drained and rinsed
Put all ingredients in crock-pot. Stir occasionally. Cover and cook on Low 10-12 hours. (Or on High 5-6 hours).
My boys like it served with shredded cheddar cheese, a dollop of sour cream and tortilla chips on the side.
Quick tip: If you’re feeling lazy, scrap the recipe and buy a little pouch of chili seasoning. Mix with tomatoes and meat (even just ground beef)…easy and yummy.
I’m always looking for kid friendly crock pot recipes – do you have one to share?
By Renee Martinez, Founder of Raising Boys World
