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Here is another recipe created by several mistakes, but this time it was my husband, not me. We love to use the slow cooker for dinners during the week since it is such a time saver. With a few minutes of work in the morning, you can have a home cooked meal ready to serve as soon as you walk in the door from work. The down side is that some of us are not quite up to reading and following directions before drinking coffee… This was supposed to be a pretty standard chili recipe, but my husband accidently halved the meat, forgot to brown it, and then doubled some of the liquid ingredients. What could have been a disaster became a smooth, flavorful chili with the texture of a sauce or dip.


You could certainly use this recipe as regular chili, especially if you like it a little looser, but I think it is ideal to be used as a topping for a hot dog or french fries, or as a dip served with tortilla chips. We have also had it as a topping for baked potatoes, which is a great alternative to butter, cheese, and sour cream. Like the Buffalo Chicken Bites, I thought it was good timing to post this recipe. For the game this weekend, you could set this out with chips, and no one would miss the dairy at all. Enjoy!

 

 

Chili Dip

 

1 1/3 lb ground beef (raw)

1 medium onion, chopped

2 – 14 oz cans of tomato sauce

1 cup dry kidney beans, soaked overnight

1 ¼ cups medium salsa

½ tsp chili powder

½ tsp garlic powder

½ tsp salt

Pepper to taste

  1. Place the raw ground beef in the slow cooker and break up with a spoon.
  2. Add the remaining ingredients and stir well.

Cook for 8 hours on low

One thought on “Chili Dip

  1. Pingback: Chili “Cheese” Fries (Dairy and Soy Free) ‹ No Milk, No Soy, No Problem!

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