The trees are changing colors and leaves are falling to the ground. The weather has changed to hot, windy and humid to a more cool crispy feeling in the air. So I decided it was time to make the first batch of chili for the season.
Chili is one of those dishes that I only make during the fall and winter. Occasionally, it will appear on a cool spring night, but not too often. Right now here in Kansas the temps have been fluctuating between 60’s and 80’s. At night (where it’s been getting down to 40) we have had beautiful temps and nice cool crisp evenings where you want to put on a light jacket or sweatshirt and roam around the pastures.
My family really loves this chili recipe and it’s easy to make. I brown the hamburger (2lbs) and throw that and the rest of the ingredients into the crock pot and let it cook all day. The aromas in the house are amazing!
- 2lbs of hamburger, browned
- 1 small onion, diced
- 1 can (15 1/2 oz) chili beans
- 1 can (15 1/2 oz) kidney beans
- 1 can (29 oz) tomato sauce
- 1 can (14 1/2 oz) diced tomatoes, undrained (a plain one, no seasonings added)
- 1 can (14 1/2 oz) diced tomatoes, undrained(I use a chili seasoned one here)
- 1 can (14 1/2 oz) diced tomatoes, undrained (I use a basil and onion blend)
- 1 can of water (I use a tomato can that I just poured the tomatoes out of)
- 1/2 bell pepper (optional) sometimes I do this time I didn’t
- 3 tbsp chili powder
- 2 tbsp sugar
- 2 tsp salt
- 2 garlic cloves
- 1 tsp black pepper
- Shredded cheese and crackers (optional)
I brown the hamburger, add the onion and green pepper once it’s browned. Dump it into my slow cooker and add the rest of the ingredients. Stir well to combine everything. I will cook it on low all day, 8 hrs or on high for 4-5 hours. Serve with cheese and crackers if you would like.
You can make this low carb by eliminating the chili beans and kidney beans. This last time I cooked this chili I only used one can of beans (shhh…don’t tell). So this recipe is easy to adjust to your liking!!