Fall at our house means making a big pot of chili. Here’s my recipe for an easy version you prepare in the morning and leave in your slow cooker all day. Ready made seasoning makes it super easy, but you can also just add your own spices, or whatever veggies you like.
1.5 lb ground beef
1 large onion, chopped or diced
1-2 bell peppers, chopped or diced
1 tsp of diced garlic, if you like
1 can of ‘chili’ seasoned pinto beans
1 can of kidney beans, drained and rinsed
2 cans of diced or petite diced tomatoes
1 can of tomato sauce
1 packet of chili seasoning
optional – 1 tsp unsweetened cocoa powder
+ shredded cheese and crackers
also yummy with: elbow macaroni
Cook ground beef over medium heat in a saucepan until thoroughly browned and cooked through. (I usually add about 1 tbsp of olive oil to the pan first).
Meanwhile, chop up the onion and bell pepper. If you like hot peppers in there, chop them up too. (We make our chili on the mild side right now, so our picky four-year-old will not object.)
After the ground beef has been cooked, use a slotted spoon to drain it and transfer it to your slow cooker. Drain off excess fat in the pan, but save a little to lightly sauté the onion and pepper and garlic in. Cook veggies until they just start to soften.
Add the canned ingredients to your slow cooker (drain and rinse the kidney beans). Add the spice mix and the sautéed veggies and stir thoroughly.
Turn your slow cooker on LOW and let cook for around 8 hours. This makes a large pot that serves our family of 3 for two nights of suppers (I love leftover nights) and usually one lunch for 2 as well, so it’s great for leftovers and is always better the second day.
Top with lots of shredded cheese, crackers, green onion or whatever else floats your boat.
Below: With cheese, crackers + elbow macaroni