PREP TIME: 15 minutes
COOK TIME: 6-8 hours on low, less on high
Chili is so forgiving. You can use more beans, or less. Chunky tomatoes, or pureed. Tomato paste, or tomato sauce. Super spicy, or very mild. I like a chili that’s a bit heavier on the beans, lighter on the meat. We also like it fairly spicy. It’s great to be able to use what you have on hand– this recipe reflects what I had on hand that day!
I was annoyed I had to brown the ground beef, but it worked out perfectly that as it browned I had just the right amount of time to chop, open cans, and get the rest of the ingredients together.
1 pkg. ground beef (I used one pound)
1 28 oz. can diced tomatoes (or crushed, depending on what you have on hand)
2 cans of kidney beans, drained (I used one dark, one light)
1 6 oz. can tomato paste
6 oz. water (use tomato paste can to measure– if you like thicker chili, use less water)
1/2 can corn, drained
1 green pepper, diced
1/2 onion, chopped (or more, depending on your preference)
3 gloves crushed garlic
3 tsp. chili powder
hot sauce or hot oil (to taste)
fresh ground pepper (to taste)
1. In a large skillet, brown the ground beef. Drain well.
2. Combine all the ingredients in the slow cooker, cover, and cook on low for 6-8 hours or until done. Serve with fresh bread, salad, and topped with some cheese!