Yesterday was a cold snowy day and what else would be perfect than chili for dinner! I usually go off strictly a recipe, but I’m working on getting better with trusting myself in the kitchen and this came out SO WELL! Dinners usually last us another meal, but this only had enough for my lunch today because we ate so much last night!
Let me know if you follow the recipe and how you liked it!
1 lb ground beef
1 small white onion, finely chopped
2 tsp minced garlic
1 can (15 oz) kidney beans (we used light red)
1 can (15 oz) white corn
1 chili packet
1 can (15 oz) chili ready diced tomatoes
1 tsp cumin
1 can (15 oz) tomato sauce
1 can (15 oz) beef broth
1 tsp Worcestershire sauce
Salt and pepper to taste
Toppings: We only used shredded cheese, but you can use onions, sour cream or anything you desire to add.
In a pan, brown the ground beef and crumble. Once browned, add in half of the onions, desired pepper and minced garlic. Transfer to the slow cooker. Add chili packet, cumin and mix together. Then add in your diced tomatoes, white corn, kidney beans, rest of the onions. Mix thoroughly. Now add in your tomato sauce, beef broth, Worcestershire sauce and mix as you go. Cook on high for 4-6 hours, the longer the better. I usually add the salt right before serving. Top with shredded cheese. Lots of shredded cheese. 🙂
We paired this with sweet cornbread. So delicious!
I hope you enjoy!