Yay! It’s fall again. It’s MY favorite time of the year. We can finally cool off from those extremely hot days of summer but it’s not yet so cold that I don’t want to be outside. This past weekend we went camping at Boy Scout camp for their annual Cub Scout Family Camp. We had a great time and the weather couldn’t be much more gorgeous! It was in the upper 40s at night and I don’t believe it reached 70 during the day. I was comfortable
running waddling around in jeans and a long sleeved t-shirt during the day.
I knew I was going to be completely wiped out come Sunday so I wanted to be able to throw dinner in a slow cooker as soon as we got home in the morning (when I still had a little energy) and have it just be ready at dinner. I decided I wanted to try a slow cooker beer chili recipe. One of my strange pregnancy cravings is beer. Since I can’t drink it, I figured I’d add it to some food.
- 2 lbs ground beef
- 1 onion, finely diced
- 2 tablespoons chili powder (I would use less if your kids don't like spicy)
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 can pinto beans
- 1 can black beans
- 1 can garbonzo beans
- 1 (15 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (12 ounce) bottle of beer (I used Budweiser)
- Brown beef with onion and cook until meat is done and onion is tender.
- Drain grease off of meat.
- Combine meat with remaining ingredients in a slow cooker
- Cook on low for about 6 to 8 hours.
- Serve with shredded cheese, sour cream, and cornbread and any other toppings you may like.