I have been craving chili for the last couple weeks, but it is still about 100 degrees outside….in fact we are taking our swim suits to play in the water at the zoo today! But….last week we headed up North a few hours and it was in the 60’s, perfect chili weather!
I love how easy this recipe is and I almost have all the ingredients on hand. The recipe, as written, makes a TON. We usually eat most of it in a couple days, but it freezes very well. I hope you like it! And yes, you will need a VERY large pot for this one or just half the recipe.
10 Can Chili
2 lbs ground beef
2-15oz cans tomato sauce
2-15oz cans kidney beans (with liquid)
2-15oz cans pinto beans (with liquid)
1 med onion, diced or one handful of dried onion flakes
1-2 small cans diced green chilis
2-15oz cans diced tomatoes
4 teaspoons cumin powder
4 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
Brown the ground beef in a skillet over medium heat. Drain off the fat.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.
Cook, stirring every 15 minutes, for 2 to 3 hours.
(For the slow cooker: brown the meat. Add everything to slow cooker pot. Cook on low half the day or high for several hours. Stir often.)
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