Crockpot Family Chili
This is my families favorite Chili recipe, we eat every last drop and have it for lunches and leftovers for days. We love when the weather finally turns cold here in South Carolina so we can make our first batch. Is there anything better than a bowl of chili and football on a fall Saturday? This is also a great recipe to make up and freeze for whenever you need a quick meal on busy weeknights or just don’t feel like cooking because it’s been a long day. It’s super easy to pull this out of the freezer and heat it either in a crockpot or stovetop! Any meals I can make ahead of time to make weeknights easier are my kind of meals.
Ingredients
1 lb ground beef
1 lb ground sausage
(2) 15oz cans light red kidney beans (drained)
(2) 15oz cans diced tomatoes
1-2 cans Rotel
1 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
2 tsp. chili powder
2 tsp. Montreal Steak seasoning
1 tsp. cumin
S&P to taste
Toppings (Optional)
Shredded Cheese
Greek Yogurt or Sour Cream
Avocado slices
Goldfish/Oyster Crackers
Add ground beef and sausage to the crock pot. I have this great meat chopper by OXO that I use to chop the meat prior to adding additional ingredients.
Add Rotel, (1) can diced tomatoes, (1) can kidney beans (drained), tomato paste, Worcestershire sauce, and seasonings to crock pot. Save the additional can of diced tomatoes and kidney beans for a later step.
Mix everything together.
In a separate mixing bowl, add the remaining can of diced tomatoes and kidney beans (drained). Use an immersion blender to blend the tomatoes and kidney beans until you have a thick consistency then add the mixture to your crock pot. I have found this step to be the key in perfect taste and texture!
Turn crock pot on low and let everything cook together for 8 hours. Or on high for 4 hours.
Dish into a bowl and top with your favorite toppings, some of ours are shredded cheese, Greek yogurt and goldfish!
Enjoy!
