Slow Cook Chili

I first met Andrea at a Relief Society Enrichment night in which sisters had brought their favorite chili to share. Hers was the chili that I loved the most and I asked her for the recipe. I like it because it’s not too spicy, but you can add more chili powder if you want. Another reason I really love this recipe is because it is a great recipe for your three month supply because it uses cans of beans and tomatoes. I keep cans on hand because I can throw it together at lunchtime and let it simmer until dinner and then it’s all ready to serve. Just add some Fritos, cheese, and sour cream if you want to make it extra special.

Slow Cook Chili from Andrea Cockrell

Brown together:
1 pound super lean ground beef
1/2 onion, chopped
Drain Fat.

Add:
2 cans diced tomatoes (14.5 ounces)
2 teaspoons chili powder
1 can tomato sauce (8 ounces)
1 can kidney beans, rinsed
1 can pinto beans, rinsed
1 can black beans, rinsed

Add the secret sauce:
2 tablespoons ketchup
1 teaspoon white vinegar
1-2 tablespoons sugar

Simmer 1-2 hours. ( I simmer on low in my Crock-pot) Serve.
Note: This is delicious served with grated cheese, a dollop of sour cream, and Frito chips to add crunch and saltiness. Yum! This chili also freezes well for using later. It’s also great to use to make chili macaroni or Navajo Tacos if you have any leftovers.