We are big chili fans once September hits. I’d say something about the weather turning cool but we live in North Carolina where it can easily hit 75 degrees mid-November. So we tend to sweat through our first few meals of comfort food but it is oh-so-worth-it. (A confession: I was NOT a chili fan growing up. I only started eating it the year Doug & I were engaged because I knew how much he loved it. Turns out I had been missing out on the yumminess for 23 years!) I started making The Momma’s chili but since then, we’ve made a bunch of tweaks to it. We’re not fans of stewed tomatoes or dark kidney beans, but we do love black beans & lots of petite tomatoes.
- 1 pound lean ground beef (or ground turkey)
- 1 pack McCormick’s chili powder (pick whether you want mild, regular, or spicy – I like regular)
- 1 can black beans
- 1 can pinto beans
- 1 can great northern beans
- 1 can light red kidney beans
- 1 can tomato sauce (not paste)
- 1 can petite diced tomatoes (you can select whatever “flavor” you want – I like the garlic & olive oil kind. to make it spicy, use Rotel.)
- 1/2 can of water
Brown your meat & drain the fat. Toss it in the crock pot with all the other ingredients & stir it up. Go to work & cook on low for 6-10 hours. Make cornbread. Serve with sour cream, cheese, & cornbread.