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Chilly Days Chili

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Chili

Yield: Fed my crew perfectly! Maybe..12-14 servings?

3lb ground beef (the leaner the better)

1 small onion, chopped

1 lg (29oz) can tomato sauce

1 – 15oz can diced tomato or chili ready tomato

2 – 15oz can chili beans (comes in varying ‘hotness’)

2 – 15oz cans dark red kidney beans

2 – 15oz cans light red kidney beans

2 tsp garlic powder

2 Tbsp chili powder

2 tsp kosher salt

1 tsp ground black pepper

1 Tbsp cumin

1 tsp ground red pepper/paprika/cayenne, whichever you have on hand

Go ahead and throw in a couple tsp cinnamon while you’re at it.

Then a few shakes of Tabasco. (Try the chipotle, super yum!)

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.

We just like it by the big ole bowl full, topped with crackers and cheese….and more tabasco for my spicy guys

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