There’s no doubt about it…fall is in the air. The trees are putting on their annual show, all dressed up in red and yellow. The nights are growing longer, and there’s a distinct nip in the air by the time everyone comes in for supper.
Which means, of course, that it’s a perfect time for chili. Isn’t it funny how something so warm and cozy is pronounced just like “chilly”? On the other hand, maybe that makes perfect sense, since it goes so well with chilly weather.
Ingredients:
1 lb ground beef, browned
2 (15 oz) cans dark kidney beans, drained
1 (14.5 oz) can of tomato sauce
1 (14.5 oz) can tomatoes
1 packet of chili seasoning
2 cups water
cheese for topping
corn chips for topping
Instructions
After beef is browned, and grease drained, place in crockpot. Add in kidney beans, tomato sauce, tomatoes, chili seasoning and water. Stir until well combined.
Cook on LOW for 6-7 hours or HIGH for 4 hours.
Serve with your favorite chili toppings, such as cheese, sour cream or corn chips!