Watson House Wednesday, #1: Crock Pot Chili

Last year, I joined a Facebook group via a friend, called "In the Kitchen."  The owner of the group asked if anyone would like to take on posting on a specific day, weekly.  I thought this sounded like fun, so I started up "Watson House Wednesdays." I thought it would be fun to share with a wider audience, and maybe get other recipes and ideas in return.  As it turns out, the readership of the group isn't very large, but it's still been fun to put together.  So, as I'm restarting it from a holiday season hiatus, I decided to share my efforts here, as well.  So I'll be posting them individually, so they'll be listed by recipe in the side bar.  I hope you enjoy, and here we go!

Watson House Wednesday, #1: Crock Pot Chili
My crock pot chili recipe originally comes from a BH&G cookbook, but I've modified it so many times and so heavily at this point, I tend to think of it as my own. There are a lot of cans to open, but you can use dried beans, fresh tomatoes, or home-canned items to reduce that, if you like. Peeling the peppers (and the tomatoes, if you use fresh) isn't strictly necessary, but we prefer not to have them in the chili, as they just slide off during cooking, anyway. You can use more ground beef if you prefer, but draining it is important, to keep it from getting greasy. This chili has good flavor, but isn't too spicy, so it's a good crowd pleaser for potlucks. You can always add a dash of your favorite hot sauce or red pepper flakes, if you prefer it with more of a kick. I would definitely recommend using your food processor or chopper for all of the veggies, it makes the prep so much faster and easier!

Jenn’s Crock Pot Chili
1 pound ground beef
3 cans beans (15 oz. pinto, black, garbanzo, or kidney beans, all one kind or any combination)
2 cans diced tomatoes, undrained (14.5 oz.)
1 can chopped green chili peppers, undrained (7 oz.)
1 can tomato paste (6 oz.)
3 or 4 large celery stalks, leaves included
1 medium onion
1 medium bell pepper
3 cloves garlic
1 bunch fresh cilantro (about a cup of leaves)
2 tablespoons sugar
2 teaspoons dried oregano (or 2 tablespoons fresh)
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper (or more, to taste)
2 bay leaves

Brown and drain the ground beef. Peel and seed the bell pepper, onion and garlic. Chop celery, onion, bell pepper, garlic, and cilantro. Combine all ingredients into a crock pot. Cook on low for 8 to 10 hours. Remove bay leaves, stir, and serve.

Inspired by the recipe for “Mexican Chili” in the Better Homes and Gardens “Crockery Cooker Cook Book”, circa 1976.