I ♥ Slow Cooker Meals.

Up in Northwestern New York, I'm told winter lasts forever. This year I get to find out for myself. And I hate hate HATE winter weather. But winter is good for a lot when it comes to food. You just can't cook warm comfort food in a heatwave that breaks 100°. So I'm just going to focus on the tasty foods I'm going to be able to make, instead of all the shivering and teeth chattering I'm gonna do.

Today I'm making chili in our slow cooker with fresh baked cornbread. I love me some cornbread. I opted to go with ground turkey because I'm paying a little more attention than usual about what I eat and, for me personally, just sticking to leaner meats can help me drop an additional 10 pounds. I'm trying to lose 40 pounds and this is gonna be the time I finally do it. And of course I say this when starting up a food blog. Ha! But I'm convinced with some strict portion control and exercise, I can eat pretty much anything and reach my goal.

6-Hour Chili

Ingredients:

• 1 pound ground meat (beef, turkey, chicken, whatever you're in the mood for)
• 1 large (48 oz. or more) stewed/crushed tomatoes 
• 1 can for corn
• 1 red onion 
• 3 cans of 3 types of beans (one can per variety) 
• 1 package chili seasoning

Directions:

Get out your slow cooker and start with the tomatoes.

Then the meat. I prefer to crumble it by hand as I add it.

Next is the onion.

Now the corn.

And finally the three beans.

Mix it all together, the top with chili seasoning. Mix again and put on low for 6 hours. I stir it every time I walk into the kitchen just to smell it and make sure everything melds evenly.

Top with anything you like. I like cheese and sour cream, sometimes chives if I have them. I also always make cornbread to go with chili. It's the best combination.





Mangia!