Crock Pot Chili Recipe

It's another cold day today, so we decided chili was just the best thing to warm up! I find it tastes better the longer it cooks in the crock pot, too instead of the stove! It just seems to bring out the flavor more. Also it helps if I am making something for lunch anyways, then I can cook up the hamburger meat at the same time and voila! dinner! I also like to experiment so my chili is never really the same! This is the basics of it! It's nice to add whatever you feel will add better flavors that day.

Crock Pot Chili

1 lb Hamburger
1/2 Onion Chopped Up
Dash of Pepper
1-2 Tablespoon Chili Powder (Or use a seasoning packet)
1 Can Kidney Beans
1 Can Red Beans or Chili Beans
1 Can of Pinto Beans
1 6oz Can Tomato Paste
2 Cans of Water From the Tomato Paste Can
1 Can Diced Tomatoes

Brown the hamburger. Add in the onion so they will soak up the juices. Add in the seasonings to your liking at this time too.

While the hamburger is cooking, drain the cans of beans and add them to the crock pot. Add your hamburger mixture, then the diced tomatoes. Stir it up.

Add in your tomato paste. Add in a can of water at a time until you get the consistency you enjoy. Put the crock pot on low and let the smell engulf your house!

And of course, don't forget the cinnamon rolls!!!!

Crockpot Potato Soup

I have been looking for a good potato soup recipe lately and haven't had too good a time looking. I would find one recipe I would like to an extent but not all the way. I finally broke down and pieced together two different recipes and I was pretty impressed! It got approval from princess and my lil man but sweetheart did NOT want to try it. First time ever!!! Anyways, without further ado, the recipe!


Crockpot Potato Soup

• 6 medium to large size russet potatoes, peeled and diced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup green onions, chopped up best you can
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups milk
• shredded cheddar cheese and bacon bits for garnish

Clean up potatoes and peel them. Dice them up to size of pieces you would like. Bigger ones will take longer to cook. I diced mine to about 1/2" thick. Put them into the crockpot and mix together with the cream of mushroom and cream of chicken soup. Mix in the green onions and put the lid back on. Cook on high for about 3-4 hours depending on how big the pieces. Once or twice in the 4 hours, stir it. At the end of the 4 hours, take out a potato and make sure it is cooked. Then add in the cheddar cheese and milk and stir until cheese is melted and its all mixed together. Put lid back on for about 10-15 minutes until hot again. Pour and enjoy!!!!