This is our favourite chili recipe. It was originally a knock off of the Wendy’s chili recipe, though we’ve made it our own. Enjoy!
Ingredients
2 pounds ground beef cooked and drain the fat (You can substitute double the beans for the beef if you want to keep this vegetarian)
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can black beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chilis (1 small can of chilis)
1/2 cup diced celery (2 stalks)
1 1/2 cups corn niblets
3 medium tomatoes (Fresh or 1 big can diced tomatoes)
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
Directions
Combine all of the ingredients in a large slow cooker and let it simmer for 12 hours. Be sure to include the liquid from the corn, beans, tomatoes and chilis. We often leave the slow cooker on low over night with the lid closed and then turn it up to high the next day so it’s ready for dinner. While it’s on high keep the lid open a bit so it’ll reduce and make sure you stir it every hour or so.
You could also cook this in a big pot, just make sure it has a nice thick bottom and also stir the chili more frequently.
Lately we’ve been making our cornbread recipe to go with the chili.
Tags: Recipes
