I’ve probably mentioned before that I am not one to spend much time in the kitchen.  I seldom cook anything but the basics and I very rarely bake.  I do like to eat though, so once in awhile I will try to make a dish that will give me leftovers and make life easier where I can quickly warm something up to eat a quick meal.

The crock pot comes in handy for that so I decided to try my hand at making some crock pot chili.  I read quite a few chili recipes online and decided to take what I liked from each one, leave out what I didn’t like and put them all together to make my own.

Next time I make it (and there will be a next time) I will make a couple of minor changes and I will let you know what those changes are and why I suggest them.

Mavis’ Crock Pot Chili

1 1/2 lb Lean Ground Beef
1/2 Large Onion
1 package Chili Seasoning
1 can Red Kidney Beans
1 can Diced Tomatoes with Italian Spices (low sodium)
1 can Whole Kernel Corn
1 bottle (950 ml) Mott’s Garden Cocktail (low sodium)
2 large Potatoes
1 Garlic Clove – diced

Brown Ground Beef with diced Onions and Chili Seasoning. Dice the Potatoes, drain and rinse the Kidney Beans and add all to the Crock Pot. Mix it up, set Crock Pot on High. Leave for 4 hours.

One change I would make is to put the diced potatoes in with the ground beef, onions and seasonings while browning.  I noticed that the potatoes were just a bit hard, even after 6 hours on high, so getting them started in the frying pan should prevent that.

Second change I would make would be to put in a bit less of the Garden Cocktail (maybe 1/2 the bottle or a smaller bottle).  The end result wasn’t quite thick enough for my liking.

It tasted wonderful though and I have lots of leftovers for some after work meals.


This is the completed meal after we had eaten our share.  I had some again the next day and it was just as good.  🙂

Don’t worry – this is still not a food blog and it will be some time before I post another meal here.