Quick Crockpot Chili

This recipe uses one of those McCormick or French's chili spice seasoning packets, though homemade chili spice seasoning would work just fine. Basically, I think its a combination of chili powder, onion powder, garlic powder, cayenne pepper and cumin. I use the packets for their simple convenience, though we do add extra chili powder, cayenne pepper and chipotle flavored tabasco sauce for some extra spiciness!

This recipe makes enough chili for us to eat for about three days! This is very impressive given Tony's appetite :).

I normally serve the chili over brown rice, but you could try all kinds of variations. Growing up in Ohio introduced me to Skyline chili (blech, gag, barf), which has a hint of cinnamon in it, and is served over spaghetti noodles. I've served chili over egg noodles before, which was actually surprisingly good! There is obviously a lot of room to play here (chili dogs, chili-cheese fries, etc.), so be creative!

Quick Crockpot Chili

Ingredients
1 lb ground beef (between 85-93% lean)
1 packet chili spice mix (or about 1-2 Tbs of pre-prepared chili spice mix)
1 can diced tomatoes, undrained
1 can red kidney beans, undrained
1 can black beans, undrained
(optional: 1 can corn, drained)
1 tsp Tabasco sauce*
1/2 tsp chili powder*
1/2 tsp cayenne pepper*

*only add this if you want a little extra heat

Garnish: shredded cheese and/or sour cream

Procedure:

1. Brown ground beef in a skillet over medium-high heat. Once beef is cooked through, drain and place in crockpot.

2. Add all other ingredients to the crockpot except the cheese and sour cream. Mix thoroughly.

3. Cook on high for about 1-1.5 hours, or until piping hot. Serve over rice or noodles, and garnish with cheese, sour cream, or whatever else tickles your fancy!