Can I let you in on a little secret? I love to “crock.” If I could use my crock pot for everything I would. I mean, who doesn’t love to come home to a hot crocked meal? Especially, when that hot crocked meal is chili! (I’m actually eating and typing this blog post.)
I’ve tried different variations of chili, but this here is my go to.
One pound of Butterball Ground Turkey
One 10 ounce can of Original Rotel Diced Tomatoes with Green Chiles
One 16 ounce can of Busch’s Best Chili Beans Pinto in Mild Sauce
One 15 ounce can of Hunt’s Tomato Sauce
One teaspoon sugar
One teaspoon garlic powder
One teaspoon of Onion Powder
Brown the Butterball Ground Turkey in a frying pan.
Combine the all of the ingredients in the crock pot. Stir, mixing together.
Cook on low for four hours.
Or today, I adjusted the crock pot to warm and it cooked the chili all day while I was at work, which was for a little over 8 hours.
Kraft Shredded Sharp Cheddar Cheese
Daisy Sour Cream
There you have it. So while y’all are reading, I’m going to help myself to seconds!