It is so feeling like autumn around here! A cool front from the north blew in two days ago and we are reveling in the cooler temperatures, the deer moving, and the sweater-wearing! It’s the perfect time for a fall favorite – a steaming bowl of hearty chili.
Our family doesn’t have a ton of recipes that are really special to us, but the few that we do love are so treasured (like this cake recipe)! My mom’s chili is one of those family favorites that we all look forward to, especially in the fall. Even thinking about her chili reminds me of afternoons spent riding and grooming horses with my mom and sister and watching Husker football games with my dad and brother. This is actually what she made the first time that Nels came over to “meet the fam”! 🙂
So without further to-do…here is our “Favorite Crock Pot Chili” – try some soon with a swirl of melty sour cream or some nice cheese and corn muffins, OR the homemade wheat bread I shared with you a few days ago.
Favorite Crock Pot Chili
Mix all ingredients in crock pot and cover & cook on low 10-12 hours or high 5-6 hours, stirring a couple of times and testing seasonings, making any adjustments as needed.
3 16oz. cans chili beans (drained)
2 14 1/2 oz. canned tomatoes (diced or crushed)
2 1/2 lbs coarsely ground chuck or hamburger (browned & drained) – I have also used venison, or equal parts beef & deer – very good!
1 medium onion
1 green pepper
2 cloves garlic (crushed)
2 T chili powder
1 tsp. pepper & salt
1 tsp. cumin (or 2)
* optional – sometimes we like to add a bit of cayenne pepper or crushed red pepper flakes for some extra kick
Hope you enjoy!