I can't believe it's taken me almost three years to post my chili recipe here. It's a staple in our household during the autumn and winter months and is so cheap and easy to make! I usually make a ton so that I have leftovers to freeze or use on chili fries or nachos, and making a lot is easy in a large crockpot. I made it for the first time this season last week, and was wondering how my sweet 16 month old would like it. (He can be much pickier than my daughter.) I don't think I have to worry:
|Licking the bowl|
Making this couldn't be easier. It takes me about 15-30 minutes to prep, and I often do it the night before, throwing all ingredients in the removable crockpot pot, covering it and keeping it in the fridge until I'm ready to start it in the morning. The crockpot does the rest of the work! I've made this with stew meat as well, and I really like it, although this version is cheaper. If you go with stew meat, just brown it before throwing it in the pot.
1 lb. ground beef
2 Tbl plus 1 tsp chili powder, divided, plus more to taste
3 tsp Kosher salt, divided, plus more to taste
1 1/2 tsp pepper, divided
2 cans (or about 4 cups cooked) black beans, drained and rinsed
2 cans (or about 4 cups cooked) pinto beans, drained and rinsed
2 cans (or about 4 cups cooked) kidney beans, drained and rinsed
1 large tomato, chopped
1 medium onion, chopped
1 bell pepper, chopped
2 large cloves garlic, chopped
1/2-1 jalapeño, diced
2 Tbl tomato paste
1 tsp cayenne pepper, plus more to taste
1 tsp herbes de provence
Place the ground beef with 1 teaspoon chili powder, 1 teaspoon salt and 1/2 teaspoon pepper in a saute pan over medium-high heat and cook until browned. Drain the grease and place the ground beef in the crockpot. Mix in the rest of the ingredients (including the remaining 2 tablespoons chili powder, 2 teaspoons salt and 1 teaspoon pepper) and add water until you just see it under the ingredients. (I like my chili thicker, but if you like yours to have more of a gravy, then add more water.) Turn the crockpot on high for 1 hour and then down to low for 7 hours (or longer if need be). Taste the chili about an hour before serving to check the flavor. Adjust the spices accordingly.
Serve with pepperjack cheese and sour cream on top and cornbread with honey butter on the side.
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