Fall is my second favorite season and with these cooler days arriving it's time to start cooking more in the crockpot. One of my family's favorites meals is Chilli. There is nothing cozier than the smell of food cooking on those crisp fall days. If you don't want to make double just reduce the ingredients by half.
What I love about my chili recipe is that it can be made ahead in the morning and thrown in a crockpot for a day of cooking while we're away, or made just an hour ahead of time while the kids are doing homework. It also freezes nicely, which means I can put a homemade meal on the table I know my kids will love, even on the busiest nights.
You can serve this meal with tortilla chips or cornbread.
Ingredients:
2 pounds ground beef (drained)
2 packs of chilli seasoning
2 cans kidney beans (drained)
2 can chilli beans (I use mild)
2 cans black beans (rinsed)
2 cans rotel with green chiles
2 cans corn (drained)
2 cans petite diced tomatoes
Directions:
- In a medium pot, brown the ground beef on medium-high then drain.
- Add all ingredients to crockpot, mix well and let cook for 4 -6 hours on low (I have a large crockpot) this may not work for all sized crockpots and you may need to divide in half.
Serve hot with toppings like shredded cheddar, sour cream, cilantro, green onions, and hot sauce so your family can finish off their bowl just as each person likes it.
