I confess to being a bit of a chili snob. I’m funny about eating chili at restaurants or other people’s homes because it’s often hard to determine all the different ingredients that are included (not that I think someone would slip weird ingredients into theirs, but it is a perfect format for that!)
This particular recipe is the main one I use because it has just the right balance of ground meat and beans. It’s not too spicy or too mild – just the right heat for me! My favorite meat to use is ground venison, but when we don’t have any of that in the freezer, I use ground beef.
I also love that it is made in the slow cooker so that I can combine the ingredients in my crock pot in the morning and have a ready-made supper by evening. If there are leftovers, this chili reheats well for lunch the following day.
1 pound lean ground beef
1 can (16 ounces) dark red kidney beans, rinsed and drained
2 cans (14 ½ ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 tablespoon chili powder
½ tablespoon garlic powder
½ teaspoon pepper
Optional toppings: low fat shredded cheddar cheese, chopped scallions, light or fat-free sour cream
In a skillet over medium heat, brown ground beef. Drain well and place in slow cooker. Add the beans, tomatoes, tomato sauce, onion and seasonings. Cover and cook on low for 8-10 hours. Garnish each serving with toppings as desired.