We shot this cooking video last fall, because chili is such a fall comfort food.
However, the last few mornings, we’ve been waking up to temperatures in the 30s and I thought that chili sounded like it would really hit the spot, so I had Terry dig the video out of the archives.
Crockpot Chili Con Carne
2 lbs. round steak cut into pieces to fit in crockpot
1 1/2 cups red kidney beans soaked overnight
3/4 tsp. Penzeys SW Seasoning
1/2 tsp. Penzeys Arizona Dreaming
2 tbsp. chili powder
4 dashes Tabasco Sauce
2 tbsp. minced fresh garlic
I can tomato sauce
2 cups onion chopped
Mix tomato sauce with seasonings and garlic. In a crockpot, layer steak pieces with onions and tomato mixture. Cook slowly (about eight hours). Before serving, cut up steaks into bite-sized piece and return to the chili.
P.S. My book, The Mouth Trap: the butt stops here!, is chock full of hints, tips and lessons on how to switch to a low- carb lifestyle so you're eating healthy food and managing your weight.
P.P.S. No models were injured in the photo shoot for the cover of this book.