My husband makes an excellent chili. It’s not complicated, but it tastes yummy. I think one of my favorite parts about it is that I can put him in charge of dinner and I don’t have to worry about anything except whipping up a pan of cornbread!
6 cans (15 oz) of chili beans
3 cans (15 oz) kidney beans
1 can (15 oz) tomato sauce
1-2 cans (15 oz) of stewed tomatoes
1-2 cans full of water, as needed to make the chili a little saucy
1 lb ground beef if desired
Taco seasoning to taste
Chili powder, salt, pepper, and cumin powder to taste
Open all the cans and put into a crock pot. Add seasonings. Cook on high for a 2-3 hours. Meanwhile cook the beef and season it with taco seasoning. After all the flavors have come together in the crock pot you can remove some chili to make it meat free and then add the meat into the big pot. Cook until heated through and you are ready to eat. Serve with favorite toppings (onions, hot sauce, cheese/cheeze) and cornbread!
Notes: If using name brand chili beans with the larger jars we usually only get 3 cans per recipe.
Chili sauce used to be one of our favorite seasonings until we gave up High Fructose Corn Syrup. I haven’t been able to find a brand of chili sauce that doesn’t include that ingredient.
We tend to make this much if it is for a crowd or just the 3 of us. Leftovers are wonderful frozen and pulled out for lunches!