There is nothing better on a cold, winter day than a big bowl of chili. It’s so easy to make and it’s filled with protein and fiber.
As I mentioned in my post last week, I love my mom’s infamous chili recipe. When I taste it, it reminds me of childhood, home and love. I love how my mom wrote “Mom – Debbie Spurling” next to the word “Chili”, like I wouldn’t know that Mom meant Debbie. And like I didn’t know my mom’s first and last name. LOL! I didn’t notice that until I made the recipe today.
I’ve only made a few tweaks to her original recipe. I add cumin, garlic, two cans of tomatoes (mom used one) and 96% lean beef (when I was growing up we used an 80/20 blend).
When I make chili, I like to cook the beef separately and then add all the ingredients to the crock pot to cook all day long. The crock pot really helps the flavors meld.
2 cans light kidney beans
1 can dark kidney beans
2 lbs. 96% lean ground beef
2 cans diced tomatoes
1 can tomato paste
1 tsp. each of chili powder, garlic powder and cumin
salt and pepper to taste
- Brown the ground beef in a large skillet using a chopper tool. I love this tool and bought mine at Baker’s Buzzin’ here in Fort Mill. It really helps chop up the meat well. Add spices, salt and pepper.
- Add beans, tomatoes and tomato paste to a large crock pot. When the meat is browned and no longer pink, add to the crock pot.
- Mix all together, cover and cook on low for 6-8 hours.
Voila! Dinner’s done! So easy to make on a weeknight. You can brown the ground beef the night before and throw all the ingredients in the crock pot in the morning. You’ll come home and dinner will be made!
Do you have a special recipe from your childhood? Do you like chili? My hubby and son don’t like chili a lot, but it doesn’t stop me from making it!