I think our Indian Summer might be over! The next few days are supposedly going to be quite cool like today. When the weather turns chilly, I get out my fall recipes and want to bake!
This is wonderfully easy and semi-quick to throw together. And it's a crockpot recipe...even better! Perfect to feed a large crowd.
As a little girl I used to hate chili. Whenever we would go to potlucks, or people's houses and there was chili I was horrified. I didn't like chili at all. Then my mom made it one time and I hesitantly tried it. It was actually kind of good. Years later and now I'm in love with the stuff! This is my favorite chili ever!
As long as you have a variety of canned beans on your pantry shelves, then you can make this chili tonight for dinner! I've even put this in the crockpot around four in the afternoon and we were eating by seven. This is the best chili!
Cowboy Chili
2lbs ground beef
chopped onion
1 cup sucanat
4 Tbsp. prepared mustard
4 14oz cans red kidney beans
4 14oz cans diced petite tomatoes OR 2 28oz cans diced petite tomatoes
2 15oz cans tomato sauce
1 6oz can tomato paste
2 cups water
1 tsp. salt
1/2 tsp. pepper
4 tsp. chili powder
4 tsp. cumin
2 tsp. turmeric
Brown beef and onions in skillet; drain.
Add remaining ingredients (don't forget to strain all the beans first) to crockpot (including beef) and stir thoroughly.
Cook on high for about two hours or on low for several hours longer.
Cowboy Chili
2lbs ground beef
chopped onion
1 cup sucanat
4 Tbsp. prepared mustard
4 14oz cans red kidney beans
4 14oz cans diced petite tomatoes OR 2 28oz cans diced petite tomatoes
2 15oz cans tomato sauce
1 6oz can tomato paste
2 cups water
1 tsp. salt
1/2 tsp. pepper
4 tsp. chili powder
4 tsp. cumin
2 tsp. turmeric
Brown beef and onions in skillet; drain.
Add remaining ingredients (don't forget to strain all the beans first) to crockpot (including beef) and stir thoroughly.
Cook on high for about two hours or on low for several hours longer.