A warm, hearty meal perfect for those cold winter nights.
You know what sounds really good right now? A big bowl of chili. And since it’s winter here in Kentucky it’s the perfect meal to warm you right up!
I love making homemade chili. It tastes so much better than the canned version and it’s way more healthier for you too! I always cook chili in my Crock Pot 6 Qt Slow Cooker Black Oval Scv600b (affiliate link). It’s the best thing ever. I love how you can just put all the ingredients in there, turn it on, leave for work and boom! You have a home cooked meal when you come home. Not to mention it makes the house smell heavenly.
This recipe is so easy to make and uses simple ingredients. You might even have most of them on hand already. It’s delicious and filling and makes a ton of chili. So you can have a bowl or two for lunch the next day. Yay for leftovers!
Now I know this might sound a little weird to you all but when we have chili here at our house we make peanut butter sandwiches to go with our meal. I know what you’re thinking. Chili and peanut butter? What? Shawn is actually the one that introduced me to the idea. Anytime he and his family make chili, they always have peanut butter sandwiches. Must be a Kentucky thing.
Anyway, I decided to go ahead and try this new combination. I just dipped that peanut butter sandwich right into my bowl of chili. And let me tell you, it tasted pretty darn good! The creaminess of the peanut butter with the seasonings in the chili created a unique but tasty blend of flavors. Who would have thought?
I promise you this chili will not disappoint. It tastes delicious and is packed full of flavor. And I always, ALWAYS, have a second helping. Sometimes even a third. It’s that good.
- 1 pound of ground beef
- 1 yellow onion, chopped
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 2 14 oz cans of chili ready kidney beans, drained
- 2 14 oz cans of black beans, drained
- 2 16 oz cans of diced tomatoes (I like the chili ready ones)
- 2-3 tablespoons of chili powder
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 2 cups of water
- Toppings: Cheese, sour cream, chives
- Cook meat along with the onion, bell pepper, and garlic in a large skillet on medium-high heat until beef is brown, then drain.
- Add beef mixture into crock pot. Stir in beans, tomatoes, and seasonings.
- Add 2 cups of water to the crockpot.
- Cook on high 3-4 hours or on low 5-6 hours.