So many recipes for chili, I think we’ve all tried numerous variations on this dish, but this is one I always turn to when I have a full day ahead and no time to be in the kitchen.
With my little Nicholas having pneumonia, and then between homeschooling and laundry and all the other housework needing my attention, I’ve been counting on my slow cooker to help me this week.
Just dump all this into the cooker in the morning, turn it on and you’ve got yourself a delicious, filling meal.
This recipe I’m using was shared on one of my Slow Cooking Thursday posts, years ago. I don’t even remember who shared it cause I jotted it down on a piece of paper. I’ll look it up though and come back and let you know 🙂
1 pound ground beef 1 onion, chopped
1 (16 ounce) can Bush’s Best chili beans (in medium sauce), with liquid
1 (15 ounce) can kidney beans drained
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
2 (14.5 ounce) can peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 package taco seasoning mix (dry)
1 package Hidden Valley Ranch mix (dry)
1. In a medium skillet, cook the ground beef with the chopped onion until the beef is browned (over medium heat). Drain and add to slow cooker.
2. Add chili beans, kidney beans, corn, tomato sauce, diced tomatoes, green chile peppers and both packets of seasonings to the crock-pot. Mix to blend and cook on low for 8 hours
Note: If you don’t have the dry Ranch Mix, you can substitute with some from the bottle, I’ve had to do that before and it still tastes great.