I’m doing this one early, because I’m actually using my slow cooker today. It was just a rainy, chilly day here and the days are getting shorter. I was in the mood for some comfort food. So my recipe this week is chili!
Photo courtesy of McCormick.
Here’s how I make it. I almost always have all the stuff on hand.
Brown 2 lbs or so of ground beef & drain.
Two cans of red kidney beans, drained.
Two cans (not the giant ones) of tomatoes–either diced or crushed, in liquid. Do not drain.
Two packets of McCormick Chili seasoning. Yes, I almost always do a double recipe. I like leftovers and this freezes well.
I put it all in my slow cooker and put on low for 5-6 hours. When we eat, we use nacho corn chips, corn muffins, regular biscuits, sour cream, cheddar, fresh diced jalapenos and other items as toppings. Not all at once, of course.
I like this chili and I don’t make it that often because hubby doesn’t care for it that much. He’ll eat it without complaining, but won’t eat seconds and won’t eat leftovers. That’s how I know he doesn’t care for it much. This is how my grandmother always made it, and she has a weird tradition that I still often use. I make a batch of mashed potatoes when I make chili, and you make a bowl/mountain out of the mashed potatoes and put the chili in it. I know, it’s weird. I’ve never met any other family that makes mashed potatoes with chili, but we do. And it’s good! Don’t knock it till you’ve tried it!
