I don't recall where I got the recipe for this Crockpot Chili, but it is a favorite around here. Robert says that it's better than the chili his mother made when he was growing up! That's high praise to beat out a mother-in-law!
Although we haven't experienced very much of a cold winter here in Memphis this year (today, it is 62 degrees outside and my daughter and I wore short sleeves when we were outside), this is a great dish to enjoy when it is cold outside. I also like to take this to chili suppers at church. Robert likes to brag that when it's all said and done, we take home an empty crockpot. What he neglects to mention is that my crockpot was the first one that people came to on the table! Still, it's very good!
Ingredients:
2 pounds ground beef, cooked and drained
2 packages chili seasoning (I use hot for us; mild for potlucks.)
1 can dark red kidney beans
1 can pinto beans
1 28-ounce can crushed tomatoes
1 4-ounce can green chilis
1 6-ounce can tomato paste
Directions:
First, cook the ground beef and drain it. Then combine all of the ingredients in your crockpot. Cook on low overnight or for 8 hours. If you're in a time crunch, you can cook on high for a couple of hours and then on low for the remainder of the time.
Serve with crackers and cheese.
Linking up to Warming Up Winter @ Hidden Treasures.
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