My dad is a chili guy; he's always making up yummy variations of it in the winter.
My husband is also a chili guy, but he doesn't ever make it.
He just loves to eat it.
For a treat, I made this chili in my crock-pot and we ate it as chili cheese dogs for lunch, and in bowls for dinner!
It was a treat for me too, because I just put everything in the pot, turned it on, and forgot about it for a while.
Which was nice, as I was feeling crappy all day.
Savory Crock-Pot Chili (adapted from here)
- 1 lb. ground beef
- 2 onions, chopped
- 4 cloves garlic, chopped
- 1 (16 oz.) can diced tomatoes, undrained
- 8 oz. can tomato sauce
- 4 oz can tomato paste
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 teaspoon cayenne pepper
- 1 (15 oz.) can red kidney beans, rinsed and drained
- 1/4 cup water
- red pepper flakes to taste
- Cook ground beef in a skillet until brown, drain.
- Mix all ingredients in 3-4 quart slow cooker.
- Cover and cook on low heat for about 4 hours until vegetables are tender.
- Turn heat to high for the last hour.
- Prior to serving, uncover and cook for about 15 minutes, until slightly thickened.
I'm not gonna lie, I do enjoy me some messy chili and cornbread!
Wheat toast is the next best thing to serve with it