We are in Day 2 of the “snowstorm” here in the St. Louis area. I love making a big pot of chili on snow days. It doesn’t take too much effort, plus at the end of the day… you have a bunch of options to make with your chili. Chili Dogs, Chili Dip, Chili Mac, Frito Pie, or just a nice warm bowl of chili. I play around with my recipes, depending on what ingredients I have on hand. This time I went with a Beef & 2 Bean Chili. See below for more.
Super easy recipe. Cool the beef. Add all ingredients, except for the beans. And cook on low for 6-8 hours or high for 3-4 hours.
Then add beans. Turn dial to HIGH and cook for 20 mins. Once the 20 minutes has passed, turn dial down to warm.
Chili tastes great with cornbread. The 20 minutes you’re waiting for the beans would be a good time to pop a pan of cornbread into the oven.
Beef & 2 Bean Chili
Brown & Drain:
2 lbs ground beef
Season with salt & pepper
Add to SlowCooker:
1 14.5 oz spaghetti sauce
1 can of petite diced tomatoes, undrained
1 Onion, diced
1 clove minced Garlic
2 T chili powder
1 1/2 t cumin
1/2 t salt
1/2 t pepper
Add after cooking for 20 minutes on HIGH
1 can red kidney beans, rinsed
1 can pinto beans, rinsed
1. Brown meat with salt & pepper.
2. While that’s cooking, Dice onions.
3. Add all ingredients, except beans to slow cooker.
4. Add drained beef to slow cooker.
5. Cook on LOW 6-8 hours or HIGH 3-4 hours
6. Turn slow cooker to HIGH (if not, already). Add rinsed beans. Stir well. Cook for additional 20 minutes.
7. Serve & Enjoy
*Tastes great with cornbread