Call me crazy, but I could eat chili pretty much any time of the year. It doesn’t matter if its winter or summer, it’s just as tasty in my book! One of the many great things about chili is it’s best when made in the crock pot, which means minimal work and not having to stand over a hot stove (told ya it’s great for summer!). You’ll love this hearty version we’ve cooked up that’s great for nights that are rushed, but when dinner shouldn’t be.
1lb lean ground beef
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes, undrained
1 can corn
1 8oz can tomato sauce
1 cup chicken broth
1 yellow pepper
2 cloves garlic
1 cup chopped onion
3 TBL chili powder
1 TSP cumin
1 TSP oregano
In large crock pot, add ground beef, kidney and black beans, and diced tomatoes. Stir well.
Next add corn, chopped yellow pepper, onion, garlic, tomato sauce and chicken broth and mix well.
Add chili powder, oregano and cumin. I personally add 1 TBL of chili powder at a time, and then mix before adding more. That way you won’t have all your chili powder clustered in one spot!
Once well mixed, cover with lid and cook on Low for 8 hours. I have also cooked on High for 6 hours but I really do like the Low setting best!
Come back after 8 hours to this!
You can serve with thick pieces of cornbread or simply top with sour cream or cheese. Either way, this is a delicious dinner that will make you happy and full. Bonus! My 3-year old even eats it because it has plenty of flavor, but its not too spicy.