Well, the weather is beginning to cool, and I'm up to my underoos in alligators with writing. What's a girl to do? Make chili. It's quick. It's easy. And there are always leftovers, which saves me from having to cook another night. Or when I'm deep in the trenches, I can tell Hubs to forage and he'll heat some leftovers for himself.
Now, my chili isn't spicy. It's savory. And oh, so good. But that's my opinion. Here's the recipe. If you try it, let me know.
1 lb 90% lean ground beef
1 can pinto beans
1 can dark read kidney beans
2 cans diced tomatoes
1 can petite diced tomatoes
1 can tomato soup
1/3 packet chili seasoning (McCormicks or Walmart or whatever)
1 beef bouillon cube
2 T dried onion flakes
onion powder, salt, pepper, chili powder to taste.
Brown ground beef (using a little salt and pepper to make the burger yummy). While it's browning, get out the crock pot. Open all the cans and dump them into the crock pot. Turn the crock pot on high and stir. Add in the chili seasoning packet stuff. Stir. When the beef is done, dump it into the crock pot. Stir. Add in the bouillon cube and the onion flakes. Stir. Add other seasonings to your taste. Stir. Put the lid on and forget about it for a while - stirring when you happen to think about it. Taste it once it gets hot and add more seasonings if you like. Should take about 4 hours. Serve hot with crackers or corn chips or cheese. Refrigerate or freeze the leftovers. I usually have enough for two meals for two, or a dinner and a couple lunches. =o)