Hey ya'll, fall is officially in the air. The nights are getting longer, the trees are changing color, and there is a crisp chill in the air. Which of course means, that it is the perfect time for easy crockpot chili!
This chili recipe is made with one of my favorite appliances, the crockpot. Put a pot of chili on to cook in the morning or over your lunch hour and have a hot meal ready to eat when everyone comes home that night.
Top your chili off with your favorite toppings, such as sour cream, corn chips, or cheese. Serve it up hot with a side dish such as corn bread (my families go to with chili), or your families delicious cinnamon roll recipe. The best part is, if you have leftovers they will keep great in the freezer, ready to be thawed out on a chilly day.
Easy Crockpot Chili
- 1 pound ground beef drained
- 2 cans dark kidney beans 15 oz and drained
- 1 can tomato sauce 14.5 oz
- 1 can tomatoes 14.5 oz
- 1 packet chili seasoning
- 2 cups water
- cheese for topping optional
- sour cream for topping optional
- corn chips for topping optional
After beef is browned, and grease is drained, put in crockpot. Add in kidney beans, tomato sauce, tomatoes, chili seasoning, and water. Stir until well combined.
Cook on low 6-7 hours or on high for 4 hours.
Serve with your favorite toppings. Corn chips, sour cream, or cheese.
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