This recipe originally came from my mom but somewhere along the way, the ratios of chili beans to kidney beans to tomatoes changed. This recipe is now completely different than my mom’s, it’s all mine. 🙂 This is one of Mike’s favorite dinners. He called me today and said that since the day was “chilly”, it was a “chili” day! Enjoy!
- 1 lb. lean ground beef
- 1 large onion
- 1 – 14 oz. can chili beans
- 1 – 14 oz. can red kidney beans
- 2 – 14 oz cans diced tomatoes
- 1/2 t. garlic powder
- 2 T. chili powder
1. Chop onion. The easiest way, I think, is to cut it in half, peel it, slice it almost all the way through vertically, slice down the middle horizontally, then cut through it. Viola! Chopped onion! I always reserve a little onion and dice it really fine for the top of our chili once it’s ready. That’s up to you!
2. Put onions and ground beef in a skillet to brown.
3. Break up the meat and add 1/2 t. garlic powder and cook until the meat is brown and the onions are translucent, about 10 minutes.
5. Open the cans of beans and tomatoes. Pour the contents, INCLUDING liquid, into the crock pot. The liquid in the cans is what makes the chili soupy.
6. Pour the cooked meat and onion mixture into the crock pot.
7. Add 2 T. chili powder and stir it all up.
8. Cook on low for 6-8 hours or on high for 3-4 hours. I serve it topped with diced onion. Mom’s recipe calls for shredded cheese. Put whatever you want on top of it! I also serve it with saltine crackers. I really like it with corn bread, but Mike doesn’t like corn bread and if I made it would eat the whole pan, and we all know I don’t need that! LOL! Enjoy!