I was hoping it would be a little bit cooler here in Texas before I busted this out but it is November 1, football season is well underway and Thanksgiving is right around the corner. I don't care if the thermometer still reads 77 degrees, it's chili time in my kitchen.
I've been asked by some of you to incorporate some more crock pot and soup recipes so I've been looking for great ones to try this fall. Watch for a beef goulash stew, tortilla soup, and some others to come this way throughout the month. When Mr. Max and I had a hankering for chili last fall, we ended up devising this recipe with the help of about 7 others that we looked through, picking things we liked about each then making our own compilation. I ended up working late so no pictures of the preparation process, Mr. Max made it all before I got home :-)
- 1 lb. of ground beef
- 1 onion, diced
- 1 packet of McCormack Taco Seasoning
- 1 can of Ranch Style Beans (pinto)
- 6 oz. can of tomato paste
- 12. oz can of diced tomatoes
- 2 tbsp. Chili powder (at least)
- 1 tbsp. of Cumin (at least)
- Lowry's Seasoning Salt to taste
- Garlic Salt to taste
Start by chopping up your onion and then saute in a skillet. Add the beef to the skillet and brown. Add the taco seasoning to the meat and onions as your cook in the skillet.
Set your crock pot on a high-heat setting, add the beans, tomatoes and tomato paste. Stir together to combine. Add the chili powder, cumin, Lowry's and garlic salt.
Add the seasoned meat and onion mixture to the pot, stirring until well combined.
Let it simmer and cook in the crock pot, blending flavors together for 2 - 4 hours. Add additional spices to satisfy your own tastes!
Serve with fritos, cheddar cheese and a dollop of daisy (sour cream that is!).
We served with a simple salad and buttermilk biscuits.