(click for larger image)
2 lbs ground beef
1 can chili beans
2 cans of diced tomatoes (with green peppers if available)
1 large yellow onion, chopped
1 tablespoon garlic, minced
1 packet chili seasoning mix
1 tablespoon olive oil
Salt, pepper, oregano, basil, and paprika to taste. (Do not go heavy on the salt, remember people can always add more to their own bowl of chili)
2 teaspoons Tabasco
2 tablespoons bacon bits
2 teaspoons jalapeno, diced
2 tablespoons brown sugar
1 stalk celery, minced
1 pack shredded cheddar cheese
Cook Time: 6 hours
First things first, turn the crock pot on high. It takes awhile for the crock pot to heat up so don’t worry about rushing through the preparation of the ground beef.
Heat a skillet on high with a tablespoon of olive oil. Sprinkle oregano, basil, and paprika on both sides of the ground beef. Wait until the oil is warm and place half the minced garlic in the skillet. Add the ground beef a few seconds later, allow the ground beef to become a deep brown before flipping. Repeat the process with the second pound of ground beef.
Pour the chili beans, tomatoes, onions, seasoning mix, beef, and any other optional ingredients you chose to include into the crock pot. Cook on low for six hours and stir every once in awhile if possible.
Garnish with cheddar cheese, chopped onions, diced tomatoes and sour cream.
I personally enjoy covering the bottom of my bowl with Frito’s and then topping with the chili. I’ve eaten my chili that way ever since I was younger and definitely recommend it. However, you can also make cornbread. For this meal we made cheddar and jalapeno cornbread, it was delicious!
Comment below, I would love to hear your feedback and/or modifications you made to the recipe.
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