Chili night has always been one of our family's favorite nights! My husband randomly will tell me what his top 5 meals that I make are (in order) and this chili has stayed number 1 or 2 for over 4 years now....and the man speaks his mind and doesn't sugar coat anything. Sooooo, it's good. Like, really good!
Growing up, I used to eat chili with noodles and up until this recipe that's the way we ate it too. But there's just something that makes salty and sweet go together SO WELL that for this particular Chili, we always eat it with Blue Corn Chips and it's SO. GOOD. The flavors of the blue corn chips and the sweet chili compliment each other like no other!
What you'll need:
- Crockpot
- 1 LB Grass Fed Beef (or Ground Beef of Choice)
- 1 Onion (chopped)
- 2 Cans of Kidney Beans
- 1 Can of Tomato Soup
- 1 1/2 Cups of Water
- 1 TBSP Minced Garlic
- 2 TBSP Chili Powder
- 2 TBSP Paprika - 1 TBSP Onion Powder
- 2 tsp Salt
- 2 tsp Pepper
- 3 TBSP Granulated Sugar
- 1/2 Bag Frozen Corn
Instructions:
1. Start to brown the ground beef and onion; cook until meat isn't pink and onions are cooked
2. Drain excess grease from meat and add to crockpot
3. Add kidney beans, tomato soup, water, garlic, chili powder, paprika, onion powder, salt, pepper and sugar to crockpot
4. Turn on low and cook for approximately 5-6 hours
5. Turn crockpot on warm setting and add frozen corn 30 min before serving
6. Top with your favorite chili toppings (our favorite is just plain ole sour cream and shredded sharp cheddar cheese!)
Now, you can spice this up as much as you want, but since I have two little boys who eat this with us, I always opt for the sweeter side rather than spicy. Plus that's what makes it pair with the Blue Corn Chips so well!
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