>I discovered A Year of Crockpotting (is that really a word? It is now) and I’ve checked her out every day since. I’ve copied a few recipes to keep in my file, and I’ve left a few comments. I’m not as dedicated as Stephanie, who is using her crockpot every day for a full year. I use mine about once a week during the school year, a little less often in the summer when I’m home to cook.
She had me at the title for this one: Clean Out the Pantry Crockpot Chili. My chili has a basic formula, but if I’m honest I’ll admit it’s never the same twice. Leftover taco meat? Meatsauce from spaghetti? Chunky spaghetti sauce with veggies from the garden? All of the above works in a crock pot full of chili. Last time I made chili in my crock pot, it turned out something like this.
Clean out the Fridge Crock Pot Chili by Daisy
Add to crock pot in this order:
1 can chili beans
1 can dark red kidney beans
1 can diced tomatoes
leftover sloppy joe meat
leftover meatballs (chopped beyond recognition)
a few leftover vegetables
1-2 teaspoons chili powder
1 green onion, diced
2 spinach leaves, diced (I’m not opposed to adding green veggies when the kiddos don’t know it)
leftover spaghetti sauce
Turn pot on low for 4-6 hours. About 1 1/2 hour before serving, add leftover spaghetti or egg noodles. Turn pot to high.
Serve with grated cheese (optional).