I’ve often wondered how much more effective my dinner prep would be if I could complete it early each morning when my sons wake me up before the sun. While I may not always be peppy in the morning, my mind is fresh and the kids are more self-motivated. This is why I love to incorporate a slow cooker meal into my menu (when I plan one) at least once a week.
Each time 4:30 rolls around and I realize that meal prep is complete and only required opening a pot and wrangling the kids to set the table, I give myself a pat on the back. When the recipe requires very little prep and is mostly and dump, turn on, and wait, I am even more pleased. The only problem I had with this recipe this week? Smelling it cooking throughout the day and thinking, I want to eat that now.
Secret Ingredient Slow Cooker Chili
Prep: 10 Minutes Cooking Time: 6 Hours in a Slow Cooker
1 lb ground pork, cooked
1 medium yellow or white onion, chopped
1 28 oz can chopped tomatoes
1 14 oz can chopped tomatoes with green chiles and garlic
1 can pinto beans (drained)
1 can great northern beans (drained)
1 can black beans (drained)
1 can chili beans in sauce
1 teaspoon salt
1 teaspoon pepper
1 package dry ranch seasoning mix (the secret ingredient)
1 cup of water
Open cans, drain if necessary, and dump in beans and tomatoes. Add pork, seasonings, and water. Stir. Set to cook for 6 hours. Eat when hot. We like to add cheese, sour cream, and crackers or chips.
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