From Angela’s Kitchen

By Angela Fries
Lifestyles Editor

October 11, 2012

Coming home to the smell of chili cooking can be one of the most comforting smells when the weather starts to chill you to the bone. This chili has just the right kick of heat to warm you up on a cold fall night. Just throw the ingredients together the in the morning before class and you’ll have a delicious, hot meal to come home to. Clean-up can be made easy by using crockpot liners. You can usually find them near the aluminum foil and freezer bags in your local grocery store. This dish will leave you with plenty of leftovers. It makes about 6-8 bowls.

 Slow Cooker Chili

  • 1 lb ground beef
  • 3 teaspoons cumin
  • 4 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 stalk celery, chopped
  • 1 medium green pepper, chopped
  • 1/2 white onion, chopped
  • 1 can Rotel
  • 1 can tomato paste
  • 1 can kidney beans, undrained
  • 1 can kidney beans, drained
  • 1 can cannellini beans, undrained
  • 2 cups water
  • shredded cheddar cheese


Brown ground beef in skillet. Combine all ingredients except cheddar cheese in the crockpot. Stir. Cook on low for 6 – 8 hours. Top with cheddar cheese. Enjoy!



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