1 pound ground beef
2 Tbs Chili Seasoning Mix
16 oz. tomato sauce OR 14 oz. diced tomatoes
1 can dark kidney beans
1. Brown ground beef until no longer pink.
2. Add 2 Tbs chili seasoning mix per pound.
3. Add 16 oz. tomato sauce OR 14 oz. diced tomatoes per pound
4. Rinse canned kidney beans; add to chili.
5. Mix well; simmer for 10 minutes.
6. Serve with shredded cheddar or Mexican-blend cheese and crackers.
Crock Pot Directions:
Brown ground beef in a skillet. Combine all ingredients, except kidney beans; cook on low for 4 hours. Add the kidney beans during the last 15 minutes. Serve and enjoy!
Make chili adding the kidney beans last and remove pan from heat. Once cool, store in freezer bags or containers and freeze. I use quart-size bags. We use one bag to make 8+ chili dogs!
Note: To increase the heat, substitute the diced tomatoes with Rotel Tomatoes with green chiles (I mix mild and hot!). I also add Tobasco to my bowl of chili! YUM!
Cook Family Cookbook / Ellen Cook, author and chef
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