GTB RECIPES

COUNTING ON MY CROCK

By Ellen "EJ" Sackett

My Crock Pot is my most faithful chum. We shared our first apartment, and together we created hearty meals on hectic days and lonely winter nights. She was a quiet, reliable roommate, ready and waiting for me on the kitchen counter at the end of a long day. Because of her, I always looked forward to coming home.

It had been a while since I'd seen her. Years ago I pushed my stalwart companion away, believing I'd outgrown her simple ways. Then cold winds blew from the north, reminding me of the many good times we shared. I didn't have look far to find my dear friend. She was right where I left her and hadn't changed a bit. Seeing her sturdy physique again brought back warm memories, and I swore that I would never, ever forget her again.

Here's an unforgettable recipe—one of my Crock Pot's best:

Crock Pot Chili

1-1/2 to 2 lbs. ground beef
1 cup coarsely chopped onion
2 14-1/2 oz. cans whole tomatoes, drained
1 green pepper, chopped and seeded
2 to 3 T. chili powder, depending on how spicy you want the chili to be
1 tsp. ground cumin
1 tsp. ground black pepper
salt to taste
2 cloves garlic, peeled and crushed (optional)

Brown ground beef and chopped onions in a large skillet. Drain excess fat before adding the ingredients to the slow cooker. Add the rest of the ingredients and stir thoroughly. Cover and cook on slow heat for 7 to 9 hours. Cook for 3 to 5 hours on high heat. Serves 6 to 8.