Not Too Hot Chili Recipe

Time to get the crock pot out! After testing and playing around with several Chili recipes, I came up with my own. My chili recipe is not too hot, and doesn’t have a million beans in it like many chili recipes call for. Top it off with some green onions and your favorite cheddar cheese. According to my family, it’s just right.

RECIPE FROM THE KITCHEN @ Love to Sew Studio: Judi Montgomery Harris

INGREDIENTS:

1 1/2 – 2 pounds of lean ground beef or venison
2 -3 small onions chopped
1 (15-ounce) can dark kidney beans, drained
1 ( 15-ounce) can light kidney beans, drained
2 (1 1/4-ounce) packets of your favorite chili seasoning mix
2 (14 1/2-ounce) cans diced tomatoes with jalapeños
1 cup water
1 (8-ounce) can tomato sauce
shredded cheddar cheese
green onions (scallions)
salt & pepper to taste

DIRECTIONS:

Brown the meat in a skillet pan over medium heat, add chopped onions, cook for 5 minutes. Break up the clumps of meat as much as possible.
Transfer to a slow cooker, add the rest of the ingredients, stir together. Cook on low for 7 – 8 hours.
Top with your favorite shredded cheese and chopped scallions.