For me, I know it’s Fall whenever the boots come out and I have this overwhelming urge to make Chili and what makes it even more interesting, is that everyone else seems to get the same idea! We shop at Publix and it never fails, the shelf with the necessary ingredients for Chili has dwindled down considerably in less than 24 hours. It’s a phenomenon.
Cool weather + Falling Leaves +Fading Sun = a Pot of Chili.
I’ve had my crockpot for over 20 years and it is the one-stop-pot for a hearty meal. Over the next couple of posts I’ll share my favorite crockpot recipes that are crowd pleasers and will make your mouth water throughout the day. To start, here is my Crockpot Chili Recipe.
I buy Publix and Target brand spices (FYI – Archer Farms, is Target brand), because it’s equal or greater quality than name brands for less price. I know that real garlic is better then the stuff in the jar, but I buy the jar stuff because it lasts longer, less prep time and I always have it on hand.
Brown the ground chuck and drained it.
I like to drain as much of the juices from the Red Beans, Kidney Beans and Chili Beans (You don’t have to get ride of it all, I prefer my Chili less soupy).
I then just loaded everything into the crockpot.
Onion Cutting Tip:
For less tears while cutting onions do two things:
- Put the onion in the refrigerator for about 15 minutes before cutting
- Cut the onion near a water source (I cut mine next to the sink with the water running).
Why? There is a chemical in the onion that is released when combined with water it will become acidic, which is why you tear up. By putting it in the fridge for a bit, it slows the release of the chemical and when you put it next to water the chemical will be drawn to the water stream rather than the moisture in your eyes.
Then stir it up, set it on low for 10 -12 hours or high for 5-6 hours.
I’ve made this chili for around 20 years now and what I love the best was coming home from a long day at work/school, where I drove to work/school in the dark and drove home in the dark, but as soon as I opened the door, the stresses of the day melted away with the warm of home and the promise of dinner smelling up the entire house with the rich aroma of chili – it instantly thaws you and sets the tone for the evening.
- 2 cans (16oz each) Red Kidney Beans - drained
- 2 cans (16oz each) Chili Beans - drained
- 2 cans (14 oz each) Tomatoes
- 2 lbs Ground Chuck - browned and drained
- 1 Medium Onion
- 2 tbs of Garlic
- 3 tbs of Chili Powder
- 1 tsp of Black Pepper
- 1 tsp of Cumin
- Add all ingredients, cook on low for 10-12 hours or high for 5-6 hours.