Cold, damp and rainy. Perfect weather for making a batch of chili. We eat a lot of chili in the fall and winter.
Here’s one of my favorite ways to do it. I use a slow cooker so I can just put it on and let it cook. I do have to check it once, at the three hour point, when I turn it down. I hope you enjoy it.
INGREDIENTS
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1 pound Hamburger
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2 cups chopped Onion
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1 can (8 oz.) Tomato Sauce
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1 can (14.5 oz.) Black Beans, drained and rinsed
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2 can (14.5 oz.) Mild Chili Beans, do not drain
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1 can (28 oz.) Diced Tomatoes
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3 T Watkins Chili Powder (01928)
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1 T garlic, finely chopped
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1 t Watkins Cumin (00592)
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1 t Salt
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1 t Watkins Dry Mustard (01936)
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1 cup water
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2 cups cooked Elbow Macaroni
DIRECTIONS
- Brown the hamburger and chopped onion in a skillet and pour into crockpot.
- Add the tomato sauce, black beans, chili beans, chili powder, garlic, cumin, salt, and dry mustard.
- Set on high for 3 to 4 hours
- Add 1 cup of water and turn to warm/serve. Taste and add more spices if necessary.
- Cook the elbow macaroni on the stove and mix in with the chili.
Serve with some shredded cheese and a dollop of sour cream.
You can also make this by cooking on low for 8 to 10 hours. Perfect if you are going go to be out of the house all day.
It’s a cloudy rainy day here in Versailles, and we’re happy because we really need the rain. Hope it’s a great day where you are.
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