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It’s a lot easier sometimes to go out to eat. We all know it’s much more expensive, and you have little control over what goes into your food. We know it’s much better to eat a home cooked meal at home, but who has time? Busy moms have so much on their plates already getting dinner on the table is just one more thing there isn’t time for. However, if you have a crock pot somewhere in your house collecting dust you can easily have dinner ready before you even get home.

Every cook has their own chili. Chili is one of those dishes that each person tweaks to fit their tastes and what they have on hand. Chili is nice that way, as it’s very forgiving. You can use ground beef, chunked up chicken or even ground venison for this recipe. This recipe is called Picadillo it is a latin chili that combines sweet and spicy. It’s quite delicious and may end up being your favorite chili recipe. If you have crunched for time you can just throw the meat into your crock pot frozen before you leave the house.

Chili has so many options, from the time you start making it to the the options available when you serve it. You can choose different meats to put in the chili, beans or no beans. Once it’s cooked there are tons of options as far as toppings go. It really is a dish that can please the whole family.

Chili is great for leftovers too. You can eat it the way you served it the night before, but you can also recreate your leftovers giving you a whole new meal. You can use the chili as taco filling or burrito filling. Just get some taco shells or flour totillas, some cheese, even some tomatoes and black olives. A great way to use a big pot of chili.

Picadillo Chili Crock Pot Recipe

2 tsp. ground cumin

2 tsp. chili powder

1 tsp. salt

1/4 tsp. cinnamon

1 lb. boneless, skinless chicken breasts cut into 1-inch chunks

1 Tbsp. vegetable oil

1 large onion, chopped

4 cloves garlic, minced

2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained

1/2 cup chipotle salsa or medium heat salsa

3/4 cup Sun-Maid Raisins

1 can (16-oz.) red or black beans, drained

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream

Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Add chicken to the bottom of your crock pot. Toss in the remainder of the ingredients into your programmable crock pot. Cook on low 6 to 8 hours in your crock pot.

After the required cooking time you can dish this up into bowls. There are plenty of toppings to be added to the chili, just let each person choose what they want. Serves 6.

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