Chili
Yield: Fed my crew perfectly! Maybe..12-14 servings?
2lb ground beef (the leaner the better)
1 small onion, chopped
1 lg (29oz) can tomato sauce
1 – 15oz can diced tomato
1 – 15oz can chili beans (comes in varying ‘hotness’)
2 - 15oz cans red kidney beans – we like Libby’s organic
(you can add another can of beans if you like, we’re not huge bean fans here, so this is enough)
1 tsp garlic powder
2 Tbsp chili powder
1 tsp Italian seasoning
1 tsp cumin
1 tsp ground red pepper
Brown the ground beef with the chopped onion. Drain well.
Then dump everything in the crock pot, give it a stir, cover, set on low. You can let it simmer there all day.
This can also be done in a pot on the stove. Just when you get to the ‘dump’ part, dump it in a big stock pot, bring to a boil, then cover and reduce heat to simmer for at least 30 minutes, I’d say, to allow flavors to meld.
Serving suggestions:
On top of spaghetti noodles, macaroni…
Topped with crushed crackers, cheese, sour cream…
Leftovers are great for topping ‘dogs’ or baked potatoes.
