I love three things about cold weather: a warm fire, a nice bowl of crock pot chili and a game of football. The three just seem to flow naturally, and it works.
When I was growing up, my Mom would cook a big pot of chili on the first cold day of the season. (Note: I grew up in Louisiana where 50 degrees meant coats and scarves.) Now that I live in the Dallas area, a few things have changed, but others have not. I am not running to grab my coat on a 50-degree day, but I am guaranteed to cook chili at the first sign of fall (especially if there’s a football game on tv!)
I like the cool days because I have an excuse to stay home and watch over a pot of chili. Sometimes I let it cook for hours, letting the flavors simmer together. But even if you don’t have time to watch over a pot all day, I have good news… this 6 ingredient chili recipe can also be made in a crock pot! (You can thank me later.) This chili is a hit at tailgate parties, too!
- 2 lb. ground beef
- 3 (15 oz.) cans diced tomatoes
- 2 (15 oz.) cans kidney beans, drained
- 1 small white onion, chopped
- 2 Tbsp. chili powder
- 2 Tbsp. garlic powder
- (optional toppings: shredded cheese, chopped tomatoes, sour cream, chopped green onions, cilantro, corn chips, crackers, etc.)
In a large stockpot, cook ground beef over medium-high heat until browned, stirring frequently. Drain the excess grease.
*Now you can choose whether or not to make this in the crock pot or on the stove, though both directions are the same:
Stovetop: Add 2 Tbsp oil to the bottom of the stockpot. Heat. Add chopped onion and cook until clear. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for at least 30 minutes.
Crockpot: Add remaining ingredients and stir to combine. Slow cook the chili on low for 6-8 hours.
Serve warm with additional toppings, if desired.