The Ingredients:
Crushed tomatoes, beans, and spices. There's also ground beef and onions, which didn't make it into the picture because they were browning on the stove when I remembered to go get my camera. Doh!
This isn't true Texas chili because it's made with beans. Also, no self-respecting Texas chili would ever be caught containing ground beef. No sir! Authentic Texas chili starts off with stew beef or a big ole chuck roast cut into cubes. But for fast, out-of-this-world delicious, everyday chili, you can't go wrong with this.
Use whatever beans you happen to like: kidney beans, red beans, black beans, great northern beans, etc. I prefer pinto beans and/or chili beans. Today all I had was one can of pintos and one can of pork & beans, so that's what I used. It was a little sweeter than usual, but still tasted great.
Here's everything stirred together in my 4-quart crockpot. Sorry about the picture, I had to tip the pot to get good light.
If you asked 100 cooks, you would get 100 different recipes for chili. I just happen to think mine is the best of the lot. Looks good, doesn't it? Oh, and I didn't need the oatmeal this time, it was thick enough without.
I hope you'll try this recipe and that it helps to keep you warm and satisfied all through the fall and winter months.
Crockpot Chili
2 lb. ground beef
1 onion, finely chopped
1 28 oz. can crushed tomatoes
2 cans pinto or chili beans
3 tbl. or 2 pkg. chili seasoning
1 tbl. chili powder
1 tsp. ground red pepper
1 tsp. garlic powder
1 tsp. ground cumin
1/4 cup dry oatmeal (optional)
Brown ground beef and onions. Put all ingredients into crockpot (except oatmeal) and stir together, adjusting seasonings to taste. Cook on high/low 6-8 hours, stirring occasionally. Add oatmeal about 30 minutes before serving to thicken, if desired.
