Here in Wyoming the winters can get down right brutal, I mean like -30•F, and that’s not even with the windchill. This year has been unusually warm, so I haven’t broke out the chili much this winter, but when the hubby suggested it I certainly didn’t say no.
I love this recipe because it super simple and really quick to throw together, plus you can change it up any way you want. I normally throw it together in the morning after breakfast and let it cook all day, but I’ve also had great luck with just throwing it together in my electric skillet n hour or two before I expect hubby to be home.
This is my version of the recipe, but don’t be scared substitute or add things in. When I first started my commitment to cook from scratch this was one of the first things I made. I wanted something easy and tasty enough that I’d want to make it again, and this exceeded my expectations in both departments.
Hearty Homemade Crockpot Chili
1.5-2# ground meat (pork, beef, venison, whatever floats your boat)
2 (15oz) cans Dark Red Kidney Beans
2 (15oz) cans Pinto Beans
1/4 tsp Cayenne
1 tsp Salt
1 tsp Ground Oregano
1 tsp Ground Cumin
1-2 Tbsp Chili Powder (depending on how much kick you like)
3 (14.5oz) cans Tomato Sauce
1/4 c Flour
1: brown meat in skillet on med-high heat, salt and pepper to taste if desired; drain.
2: While meat is cooking open and drain beans
3: combine meat, beans, spices, and sauce in crockpot
4: Cook on LOW for 6-8 hours. (P.S. I’ve done this for shorter times without any change in flavor, but you can certainly put this in before work and it will be ready when you get home)
5: Thirty minutes before ready to eat add 1/4 c flour to thicken sauce. If you want biscuits or rolls, now is the time for those.
That’s it! Now go enjoy some tasty chili and think about warmer days.
If you give this recipe a try, leave a note in the comments and let me know what you think. If you’ve got a recipe you like more, and you’re willing to share, please by all means let me know. I LOVE trying new versions.
Until next time,