I have to say there is nothing like a bowlful of chili to warm you from the inside out on a cold day. We had this kind of day just yesterday. Well, honestly, we have had that kind of November!
I love a hot bowl of chili, but none of that package mix here. I always try to keep the beans on hand for when the urge strikes me, then I typically just throw it all together in the crock pot on a busy day. Picture me, dumping beans, and meat and tomatoes and this and that spice…that’s how it goes. Finally I decided I would go about the task of measuring it all out so I could share my chili “recipe” with you. That until yesterday, wasn’t really a “recipe” it was just a pot of stuff I threw together that made chili!
Something about soup that has a little bit of spice to it, that I just love. a couple of my other favorites are my (Copy Cat) Olive Garden Zuppa Toscana, my Buffalo Chicken Chili and my Sauerkraut, Bratwurst and Potato Soups!
- 2 pounds lean ground beef, browned
- 28 ounce can of crushed tomatoes
- 15 ounce can of each: Black beans, Dark Red kidney beans and Chili beans
- 14.5 ounce can diced tomatoes
- 2 cups beef broth
- 1 cup onion, chopped (substitute 1/4 cup dry chopped onion)
- 2 cloves garlic, minced
- 2 Tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon seasoned pepper
- 1 teaspoon salt
- To amp up the spice, add some cayanne pepper!!
Brown ground beef with some salt and pepper, add your fresh onion if using, if using dry it's not necessary. Drain any excess grease.
Dump everything in your crock pot and cook on low 6-8 hours. (or cook on the stove top by simmering for 60-90 minutes)
Amount Per Serving: Calories: 575 Total Fat: 20g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 135mg Sodium: 1338mg Carbohydrates: 42g Fiber: 14g Sugar: 10g Protein: 57g
I love my chili topped with a little cheese and tortilla chips! How do you like YOUR chili??