We had home-made chili and cornbread for dinner Tuesday.  I took a few pictures as I cooked, except I forgot to take pictures of the cornbread.  🙂  My lovely, wonderful mom taught me how to make chili while they were living here when we built our house.  It’s pretty easy, and I wish I would remember to make it more often.  For our family, I make a pretty big batch.  This recipe can easily be made larger or smaller depending on the size of group you need to feed.

I browned 2 pounds of ground beef. Once it was done, I scooped it out with a slotted spoon and put it straight in the crock pot.

While I was browning the burger, I chopped 4-5 garlic cloves and a whole onion.  I sauteed them in leftover fat/liquid from the burger.
 

While the onions and garlic were cooking, I added four cans of diced tomatoes to the crockpot.  I used two cans of regular and two cans with green chilis.
  

This picture shows two of each can of bean, but I only actually used one can of each type of bean:  black, navy, pinto, garbanzo, dark red and light red kidney beans.
  

After stirring it all in, I put the lid on and let it cook.

I used two packets of chili seasoning, but they did not give the chili enough spice for us.  I added cayenne pepper and ground cumin until the chili reached the right level of spice for us.  I had also added a little bit of salt to the burger as it cooked.

Final result:  YUMMY!!!


Amy

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