The family chili

3 Nov

It’s a beautiful fall day here in Minnesota…sunny and a high of 54. I love fall, as I’ve mentioned before. And colder weather means CHILI! So I’ve got a crockpot going of it right now.

My chili is super basic. It’s actually my ex-husband’s family recipe. When we were married, we made it each Christmas Eve for the family gathering. I still love it, so I kept the recipe when we divorced. I like it because it’s basic and you can make it as spicy as you want. I usually make it in a crockpot, but in a pinch I’ve made it on the stove in about an hour.

Tom’s Chili

1lb ground beef
1 onion, chopped
1 family-sized can of tomato soup
1 large can (28oz I think?) of diced tomatoes
3 cans of dark red kidney beans (drain two cans, leave one can undrained)
Chili powder and cumin

Brown ground beef and onions. While they’re browning, in a crockpot mix the tomato soup, diced tomatoes, and beans. Add chili powder and cumin and whatever spices you want. When beef and onions are done, mix them in with the tomato/bean mixture. Taste and adjust seasonings as necessary. Set crockpot to low and cook about 8 hours.


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