Chili is one of my youngest son’s favorites; he would eat it every day if I let him. Thankfully, this recipe is super easy to make and very delicious. Spring is almost here, so why not give Chili one last eating before grilling season officially begins. (Not that this household will stop eating chili. My son would not stand for that.)
This recipe is easy, easy, easy.
- 1 lb. ground beef, browned
- 1 (15 oz) can dark kidney beans, drained
- 1 can (16 oz) chili beans, drained
- 1 can of black beans, drained and rinsed
- 1 (14.5 oz) can of tomato sauce
- 1 (14.5 oz) can tomatoes
- 1 green bell pepper
- 1 tbsp. chili powder
- ½ Packet of Taco Seasoning Mix
- 2 cups water
- 1 medium onion, chopped
- 2 cloves of garlic or minced garlic
- 1.5 tsp. cumin
- ½ tsp. pepper
- ½ tsp. salt
Cook and brown the ground beef.
I always use this grease protector to prevent splatters of grease, such as the Outills Splatter Screen with Silicone Handle – 13″Stainless Steel Twill Weave Mesh – Dishwasher Safe – Grease Splatter Screen that Protects your Cooking Surface. It is also helpful for DRAINING the grease once done. I simply leave a little gap on the side to pour out the grease while the protector prevents the meat from falling out.
Next, drop in ALL the ingredients, including the browned meat, into your crockpot. Yep, it is that easy. Be sure to drain the beans.
Cook on low for 6 – 7 hours or high for 4 hours.
That’s it. You are done!
Top it off with your favorites such as cheese, sour cream, and/or scallions and then dig in.
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