Let’s all just take a moment and give an air high five (Jim + Pam style for you Office fans) to the inventor of the crockpot.
I make at least one meal a week in my crockpot that usually covers dinner for two nights and lunch for at least one. This recipe could feed a small army, so keep that in mind. 1/2 it if you’re unsure. I had a standard size crock pot and it is filled to the brim.
This week, I’m working on some warm, hearty, meaty (terrible word) crockpot chili with my sous chef. Damn, he is good at stirring.
This is a great recipe to keep in the back of your mind and stock up when you see that some of the canned ingredients are BOGO.
Hearty Crockpot Chili
Yields: A literal ton
2 lbs ground meat ( I often mix use turkey or turkey mixed with some beef)
1 white onion
4 - 8 oz. cans tomato sauce
1 can diced Mexican tomatoes
1 can diced tomatoes
4 cans of beans, drained (I usually go with a combo of pinto and spicy chili beans)
2 envelopes chili seasoning
1 teaspoon garlic powder
1 tablespoon chili powder
shredded cheese for topping
chives for topping
sour cream ( I also use Greek yogurt) for topping
Brown the meat. Dump everything in the crockpot. Set on low for 8 hours. Put toppings on. Eat. Boom.
Depending on how liquidy you prefer your chili, you can drain the cans of diced tomatoes.