Yesterday was another snow day here in New York. There is so much snow in our driveway and yard, it is overwhelming! Having the day off from work means that I can snuggle under the covers for most of the day. When it comes to eating, a big pot of chili comforts the soul. This version happens to be a favorite of mine due to the ease of cooking. All the work is done in the Crockpot, allowing it to simmer away with little effort from the cook! Growing up, I never ate chili without some corn chips, making an average bowl of chili into Frito chili pie. However you choose to serve the dish, the results will be a hearty and satisfying bowl of chili that everyone can look forward to on a cold winter day.
Slow Cooker Chili
1 pound ground chuck
2 (15 oz.) cans red kidney beans, drained
1 (26.5 oz) can garlic-herb spaghetti sauce
1 (14.5 oz) can diced tomatoes
2 tablespoons chili powder
1 teaspoon ground black pepper
1/2 teaspoon salt
Garnishes: Sour cream, Cheddar cheese, corn chips, and/or minced green onion
In a medium skillet, cook ground chuck over medium-high heat until beef is browned and crumbles. Spoon beef into a 6-quart slow cooker; add beans, spaghetti sauce, tomatoes, chili powder, pepper, and salt. Cover, and cook on low for 6 hours. Garnish with desired toppings.
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