Chili is the quintessential autumn food, is it not? Warm, hearty, spicy–I love it to DEF. Mmmmmnomnomnomnom! It’ funny because once upon a time, I hated chili. My mother would make it for dinner and I would require a separate meal. She was so good to me. Now chili is firmly in the things-I-used-to-hate-but-now-love category, keeping bell peppers and asparagus company. One of the best things about chili is that there are a million different ways to do it. This recipe here is the quick and dirty version that shows up often in the Team Bowman household. It is LITERALLY two steps. Could not be easier.Ingredients
1 pound ground beef, turkey, or whatever
3 teaspoons chili powder
1 teaspoon ground cumin
1 onion, diced
1 red bell pepper, diced
2 garlic cloves, diced
1 28 oz can of diced tomatoes
2 15 oz cans of kidney or chili beans, rinsed and drained
1 tablespoon red pepper flakes
2 teaspoons yellow mustard
2 tablespoons dale’s steak seasoning or worcestershire sauce
3 tablespoons barbeque sauce or ketchup
salt and pepper to taste
- Brown your meat of choice in a skillet over medium-high heat; drain.
- Combine all ingredients in a crockpot and set for 6 hours on high or 8 hours on low.
- Top with your choice of chili accoutrements and enjoy!