We’ve had a cooler weekend, a few leaves on the ground, and a chilly football Friday night. All are indicators that “fall” is on its way. Yay! Since that’s the case, even though it may get up to 90 degrees today, this family will be eating our first chili of the year. From this point on, we’ll probably have chili every other week. It’s easy, quick to throw together in the crock pot, and versatile.
I make a large crock pot full, and try to stretch it to make at least two family meals. For the first meal, we’ll have the chili as is, with fritos, cheese, sour cream, and a side of peanut butter/honey spread on saltines. The next meal will either be a repeat (that’s up to the family), or I’ll put the chili in the bottom of a baking dish, sprinkle some cheese on top, then pour some Jiffy Cornbread Mix on top of that. I’ll bake it for about 20 minutes, and we’ll enjoy some chili pie and salad. We’ve also used the meat/tomatoes as nacho topping, or as the meat portion in a taco salad.
However we choose to use it, this really is one of the easiest and most delicious recipes I own. It’s probably my most requested recipe on the blog.
Happy Fall, Y’all ~
Into a crock pot, place:
2 lbs. ground beef, cooked with chopped onions and drained
4 cans of stewed tomatoes
2 cans of diced tomatoes
1 can of Rotel tomatoes (diced tomatoes with green chilies)
2 -3 pkg. Chili seasoning (depending upon how spicy you like it)
Cook on low for at least 4-6 hours, or all night, or all day… whatever works for you (see why it’s easy???).
Serve with grated cheese and sour cream on top. Sometimes, we also top it with Fritos and chopped green onions. [Growing up, Mom always served chili with saltine crackers topped with a mixture of peanut butter and white Karo syrup. Might sound strange, but it’s really good!]
Hope you enjoy!