There’s nothing quite like a warm of piping hot chili, is there??
…Now, I can’t say the above statement would have come out of my mouth a few days ago. I don’t normally consider myself a “chili person” but we decided to make some due to my husband’s persistent requests!
Call it a change of heart, but I truly did enjoy this easy to make chili recipe! It may have been the fact that it isn’t too “beany” or maybe because it wasn’t extremely spicy either, but I couldn’t help but have seconds.
Consult this recipe if you love the ease of throwing everything in a slow cooker (crock pot) and letting it slow cook itself to deliciousness. You can leave it on all day and come home to a warm meal…and you’ll have hardly lifted a finger!
P.S. I’ll be honest and share the ONE negative about this easy chili recipe, and that’s how many heavy cans you have to carry home from the grocery store 🙂
1 1/2 – 2 lbs ground beef
1 white onion, chopped
1 poblano pepper, chopped
1 green pepper, chopped
4 cloves of garlic, finely chopped
29 oz can of tomato sauce
3 tbsp tomato paste
15 oz can of diced tomatoes
15 oz can of organic red kidney beans
15 oz can of organic white kidney beans
3 tbsp chili powder
1 1/2 tbsp ground cumin
2 tsp ground black pepper
sour cream and or cheese to garnish
1. In a skillet, cook the onions and ground beef until browned.
2. Place that, along with all other ingredients into the slow cooker (crock pot) and cook on low heat for 6-8 hours.
3. Take out, top with sour cream or cheese, and enjoy!
We enjoyed ours with corn bread 🙂