We’ve had a cooler weekend, a few leaves on the ground, and a chilly football Friday night. All are indicators that “fall” is on its way. Yay! Since that’s the case, even though it may get up to 90 degrees today, this family will be eating our first chili of the year. From this point on, we’ll probably have chili every other week. It’s easy, quick to throw together in the crock pot, and versatile. (See additional ideas below.)
However we choose to use it, this really is one of the easiest and most delicious recipes I own. It’s probably my most requested recipe on the blog.
Happy Fall, Y’all ~
Jennifer
Crock Pot Chili
Ingredients
- 2 lbs. ground beef
- 1 chopped onion
- 4 cans of stewed tomatoes
- 2 cans of diced tomatoes
- (optional 1 can of kidney beans – we usually leave these out)
- 1 can of Rotel tomatoes (diced tomatoes with green chilies)
- 2 -3 pkg. Chili seasoning (depending upon how spicy you like it)
Directions
- Cook ground beef with chopped onions, and drain
- Add all ingredients to the slow cooker.
- Cook on low for at least 4-6 hours, or all night, or all day… whatever works for you (see why it’s easy???).
- Serve with grated cheese and sour cream on top.
Sometimes, we also top the chili with Fritos and chopped green onions.
[Growing up, Mom always served chili with saltine crackers topped with a mixture of peanut butter and white Karo syrup. Might sound strange, but it’s really good!]
Three options for leftovers:
Chili Pie. Place the chili in the bottom of a baking dish, sprinkle some cheese on top, then mix up some Jiffy Cornbread Mix and pour on top of that. Bake for about 20 minutes, and enjoy with a salad.
Nachos. Use the meat/tomatoes as a nacho topping with added cheese, jalapenos, and onions. Top with sour cream.
Taco Salad. Add the meat/tomatoes to lettuce, cheese, onions, black olives, and tortilla chips (Doritos are even better!) Then, top with Russian dressing. Yum!!
Hope you enjoy!
