Chili is one of those foods that is a point of contention for a lot of people. Everyone has their own opinion on what it should be (beans, no beans, red, white, etc.), but for me, this recipe encompasses everything I want chili to be (adapted from this). It’s hearty from meat and beans, it has plenty of tomato flavor, and the spice level is low enough that anyone can enjoy it. Personally, I prefer my chili as spicy as I can handle, which makes this recipe great because it takes additional hot sauce extremely well. I tried three different hot sauces in the different bowls I tried and all of them were good.
I changed from the original recipe slightly, based on what I had on hand. The other thing I like about this recipe is that there is no store-bought chili packet involved, because if you have a reasonable spice collection, there’s no need for it! When you see all the ingredients together, it looks like a lot, but they really all blend together after sitting in the Crockpot. Also worth noting, this makes A LOT. I managed to (over) feed 4 people for dinner and still have two lunch servings the next day, so be prepared that your Crockpot will probably be full, at least, mine was. If you’re looking to feed a crowd easily for very cheap and virtually no effort, this is a great option.
– olive oil
– ground turkey (or beef, or whatever ground meat you like)
– 1 onion, chopped
– minced garlic
– 30 oz dark red kidney beans (2 cans)
– 15 oz light red kidney beans (1 can)
– 30 oz tomato sauce (2 cans)
– 28 oz diced tomatoes (2 cans)
– 4 oz chopped green chilies (1 small can)
– 1 cup beef broth (half a can)
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp salt
– 1 tsp sugar
– 1/2 tsp black pepper
– OPTIONAL FOR TOPPINGS: shredded cheese, green onion, oyster crackers, saltines, sour cream, tortilla chips, etc.)
1. Pour olive oil in large pan on medium-high heat. Add chopped onion, ground turkey/beef, and minced garlic and cook until the meat is fully cooked and browned and onions are soft.
2. Drain some of the fat from the pan and pour the contents into a large slow cooker.
3. Drain and rise the beans. Add the rest of the ingredients, stirring periodically as ingredients are added.
4. Cover and cook for 4-6 on high or 6-8 on low.
5. Serve and enjoy!