Hi everyone! I’m Rachel, Sydney’s better half…just kidding! I am just her roommate and other chef of our cute, little apartment. I found this recipe about two years ago and it instantly became a favorite of mine as well as everyone I’ve made it for. I mean, who doesn’t love a warm, hearty bowl of chili?!
Here’s what’s needed:
- 1 can dark kidney beans
- 1 can light kidney beans
- 1 lb ground beef
- 1 1/2 cans (8 oz. cans) tomato sauce
- 1 can diced tomato and green chiles
- 1 packet of chili seasoning
- 1 chopped white onion
- Cheese for topping at the end
It’s super easy to make this delicious chili. All you have to do is brown the ground beef in a pan over medium-high heat. As it’s cooking break up the beef into small bits. Once it has cooked through, take it off the heat and drain the fats and oils that have collected in the pan. Put the ground beef along with all of the other ingredients in a crockpot and cook on low for 6-8 hours. Make sure to stir and mix it every two hours.
If you don’t have a crockpot you can also do this on your stovetop! Follow the same directions, but when its time to cook, keep your stove on low and cook for 2-3 hours, staring every 15 minutes. Also with this method, make sure you’re scarping the bottom of the pan with a wooden spoon. If it feels like things are sticking to the bottom or feel like its burning on the bottom, turn down your heat.
Once done, serve it up by topping it with shredded cheese! Enjoy!