It’s that awkward time of year, you know, the time where we’re in between seasons. Spring is in the air, but you’re not quite ready to put away the winter clothes and break out the flip flops in case one more round of snow covers the ground. And, there’s always one more snow storm in April.
So lately, I’ve been craving burgers on the grill yet also still wanting to hold on to the hot and comforting chilis and soups I’ve been living on during the past brutal winter months. After all, while it’s getting warmer during the day, the night air remains cold and dry. And that’s when it hit me, Cheeseburger Chili.
Cook in a Crockpot (I use the Rock-Crok):
3 – 4 hours or 7 – 8 hours, plus 5 minutes
1 cup canned crushed tomatoes
1/2 cup ketchup
2 tbsp. Worcestershire sauce
3 tsp. yellow mustard
One 14.5-oz. can diced tomatoes (not drained)
14-ounce can red kidney beans, drained
1 cup shredded cheddar cheese
1 cup chopped onion
1 cup chopped bell pepper
1 lb. raw lean ground beef
2 cloves chopped garlic
2 tsp. chili powder
1 tsp. ground cumin
Dill pickle relish
In a large bowl, combine the crushed tomatoes, ketchup, Worcestershire sauce, and mustard. Mix thoroughly. Add the beans, diced tomatoes, onion, and pepper. Stir to coat.
Place raw beef in the bottom of a slow cooker (break it up as much as possible. I use the Mix ‘N Chop to break up the meat). Combine the garlic, chili powder, and cumin; mix well and then spread on top of the meat. Top with saucy veggie mixture, and thoroughly stir, breaking up the meat as much as possible.
Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until beef is fully cooked and veggies have softened.
Stir well. Top with cheese, scallions, pickles, bacon, or whatever else your heart desires! Enjoy!