Crock-Pot Big Ole’ Pot of Chili
My kids are huge fans of chili for dinner (or lunch). They love the kidney beans the best, which I find a bit funny because I grew up not ever really even eating kidney beans. Yet here my kids are eating them like candy.
Chili bean flavored candy…but still… kind of funny.
This chili recipe is the one I make all the time because it make a great big batch that we can enjoy for dinner one night and usually have some leftover for lunch the next day. It is also a great recipe to take to big gatherings or pot-lucks. I often am asked to bring a pot of my chili to church events because it feeds a bunch of people. And if you need it to feed more you can easily double the recipe.
Or I get out a second crock-pot and make a BIG batch of chili.
We like to serve chili in our household with some homemade cornbread and I usually set out several bowls of various toppings that the kids can pick whatever they want…cheddar cheese, Jack cheese, diced onion, pickled jalapeño peppers, or whatever you like.
As I mentioned there may be leftovers which of course make a great lunch the next day. Sometimes I will make up some baked potatoes and we will top them with the leftover chili and whatever toppings leftover from the night before. This makes for a filling and satisfying lunch.
To make this recipe you simply start with browning off some ground beef in a skillet on the stove top.
Drain off the excess fat from the cooked hamburger and dump it on in your slow cooker. And then simply add the rest of your ingredients…canned (or homemade) kidney and black beans, chili seasoning, canned tomatoes and canned corn.