For us, chili is a winter staple. If someone said you can have chili this winter or have heat in your house, pretty sure both of us would choose chili and then just huddle around it with tons of layers on.
David would eat it 12 months a year if I would fix it but I make him wait until it starts getting cooler outside. It’s the perfect winter food… it’s a crockpot meal, it makes enough for leftovers and it’s the perfect thing to eat on the couch with football or basketball on tv and snuggle. And although I make a big deal about not eating it in the spring and summer {because that’s just weird}, we eat it a ridiculous amount in the fall and winter. I make it once a week, which gives us at least two meals and one or two lunches {which is weird too}.
Ingredients:
1 lb ground beef
1 large can tomato sauce {29 oz}
1 can tomato paste
2 cans pinto beans
1 can light red kidney beans
Chili powder, garlic salt, onion powder
Optional:
Garnish with shredded cheddar cheese, sour cream, Fritos, cornbread.
Morning Instructions:
Brown the ground beef on the stove top. Add onion powder and garlic salt to taste. Add chili powder and stir. Continue until chili powder covers all meat and the color is dark. Put ground beef in the crock pot on low. Let it sit at least 6 hours. It can last up to 10 hours.
Evening Instructions:
Two hours before serving, add tomato sauce, tomato paste, pinto beans, kidney beans and chili powder. Don’t drain the beans. Stir every 30 minutes and add more chili powder if desired. Serve with Fritos, cornbread, cheese, or sour cream if desired.
Hope you enjoy this one as much as we do!
