Slow Cook Chili

I absolutely love fall. What I love so much about fall is the cold weather and also making chili. My family and I have competitions on who can make the best chili. My dad seems to always win every year, I don't know why, maybe because he put steak, jalapenos, hamburger, sausage, anything to make your mouth be on fire. The recipe below is something that is quick and easy that you can throw everything in the crock pot and let it cook.

Ingredients:

2 lbs. any meat (I used hamburger)
1 onion, finely diced (I used minced onion)
3 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes (I used fire roasted tomatoes)
2 (14.5 oz.) cans Rotel (any type of Rotel will do)
1 (8 oz.) can tomato sauce
1 cup water
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can black beans, drained
2 T. chili powder
1 T. ground cumin
2 T. white sugar (regular sugar)
1 T. salt
1 t. ground black pepper

(What you will need)

Instructions:

1. In a large skillet brown hamburger, add onion and garlic and drain.

(Brown hamburger, onion and garlic)

 



 

2. Rinse and drain all beans.

 

(Rinse and drain beans)

 

 

3. In a 5-quart crock pot add Rotel, diced tomatoes, tomato sauce, water, kidney beans, pinto beans, black beans, chili powder, cumin, sugar, salt, pepper.

(Mix together all ingredients, except hamburger)

 

4. Slowly mix in hamburger.

(Mix in hamburger)

 

5. Once everything is well mixed, set the crock pot on high and cook for 5-6 hours or on low for 8-10 hours and stir occasionally.

6. When the chili is done, enjoy!

For Serving:
I serve my chili with sour cream, cheese, crackers and corn bread.

Recipe credit to:
Amanda Del Toro

Photo credit to:
Amanda Del Toro