2cupsdark red kidney beans16 ounce cans, rinsed and drained
2cupslight red kidney beans16 ounce can, rinsed and drained
Instructions
In a large non-stick skillet, brown beef and onions over medium-high heat, breaking the meat up into small pieces, as it browns. Once the meat is fully cooked, add in the garlic and saute for 1 minute longer, just to toast the garlic.
Remove the ground meat from the skillet and if needed, drain off any excess grease. Add the browned meat to the slow cooker.
To the slow cooker, add the crushed tomatoes, diced tomatoes, drained beans, and chili seasoning. Mix well to combine all the ingredients.
Place the lid on the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
Serve with cheese, sour cream, chips, cornbread, etc
Video
Notes
Ground Meat: 85/15 ground meat is best, but ground beef, ground bison, ground turkey, and ground chicken all work in this recipe. Spicy Modification: Saute a finely minced, seeded jalapeno, along with the onion and beef for added spice. Beans: Use a mix of dark and light kidney beans or all of one variety. Pinto beans and red beans work as a substitution for kidney beans. Storage: Allow the Crockpot Chili to cool to room temperature. Transfer it to airtight containers and store it in the refrigerator for up to 4 days or freeze it in a freezer-safe container leaving 1 inch of space for expansion. Freeze the chili for up to 3 months. If needed, defrost the chili overnight in the refrigerator. Reheat on low in the slow cooker, in a saucepan on the stove over low heat, or in heat-safe bowls in the microwave in 1-minute intervals until warmed through.For the Chili Blend Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.