Imagine this on a cold night, the aroma running all through the house when you open the door from being outside. As you walk in, the house is cozy, and there is this big pot of chili sitting right there waiting for you.
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This recipe is that easy. I put it in my crockpot on high for 4 hours and just let it simmer. Man, is it good!
When I was little, my dad took me on my first plane ride to Cincinnati. He had extra frequent flyer miles that were expiring, so we made a day of it. The memory of that day that stands out the most was the two of us going to Skyline Chili. I think of that day every time I have chili like this.
This is my attempt at recreating it. I put it over noodles (angel hair is best!), with lots of great toppings like:
- diced onions
- Frank’s Hot Sauce (of course!)
- sour cream
- corn chips
I served this last night to our community group at church and there was not one bit left–and I had doubled it! This recipe is the simplest ever, but it’s especially easy when you pop it into the crock pot. It’s great for entertaining too. Adding the spaghetti noodles stretches it to make it a pretty inexpensive meal for a group.
- 1 lb ground beef, cooked
- 2 cans diced tomatoes (1 can be rotel for spice)
- 1 can tomato sauce
- 2 cans dark red kidney beans, rinsed and drained
- 1 cup green pepper, diced
- 1 medium onion, diced
- ½ teaspoon celery salt
- ¼ teaspoon garlic salt
- 2 tablespoons chili powder
- ½ teaspoon paprika
- 1 tablespoon brown sugar or succanat
- 1 teaspoon cumin
- 1 tablespoon Worcestershire
- 1 tablespoon soy sauce
- Combine all ingredients into a slow cooker or stock pot.
- Slow Cooker: Cook on high for 4-5 hours, or low for 6-7 hours.
- Stock Pot: Bring to a boil on high, reduce heat and simmer on low for one and a half hours or more.
- *Cook's Note: If it is too thin for you, add one small can tomato paste to thicken.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
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