This is one of my family’s favorite recipes (and by family I mean Jay & me… my beauties aren’t quite on board yet). Even my mom, who isn’t a big fan of chili, loves the way this turns out!
I’m not much of a cook, but I thought I’d give this a shot. It turned out excellent from the first time I made it, and over the years I’ve tweaked it a bit and made it my own. Be warned – we love our garlic in this house!
You will need:
- 2 pounds ground beef
- 1 small onion, chopped (about 3/4 cup)
- 4-5 cloves of garlic, finely chopped
- 1 can (28 ounces) diced tomatoes (undrained)
- 1 can (15 ounces) tomato sauce *I usually get a tomoato sauce that has basil & oregano mixed in
- 2 tablespoons chili powder
- 2 tablespoons cocoa powder (unsweetened)
- 1 tablespoon garlic powder
- 1 1/2 teaspoons dried cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (15 ounces) red kidney beans (they will be rinsed and drained)
- Cook the beef in a 12-in skillet on the stove until browned, stirring occasionally. Drain meat and place in crockpot.
- Add all other ingredients except for the beans.
- Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
- Add the rinsed & drained beans to the crockpot, stirring them in with the other ingredients. Cook on high heat for 15-20 more minutes.
We love to add crackers, scallions, and loads of extra sharp cheddar cheese to our bowls. Soooo yummy!