When you live in the Midwest, you’re gonna get cold weather. It’s gonna snow, and it feels like it’s gonna last forever, but we inevitably make it through.
One way is by utilizing that wondrous invention: the Crock Pot. I have developed a fondness for mine over the last few years. There is nothing like coming home to the smell of chili.
I didn’t start making chili until a couple years ago. I’d never made it before, but it seemed pretty easy. I’ve experimented with a lot of variations, but I’ve finally perfected it. How do you make yours?
Crock pot chili
- 1 lb ground meat (I use turkey)
- 1 can of tomato soup
- 1 can of black beans
- 1 can of kidney beans
- 1 can of baked beans
- 1 jar of salsa (to your spice level, I use mild)
- Optional ingredients: onions, salt & pepper
- Brown the meat and place it in the crock pot. Sauté onions if you’re adding it.
- Add the rest of the ingredients and mix well.
- Cook on Low for 6-8 hours, or on High for 3-4
- Add some sour cream, or shredded cheese, or both and enjoy. Bonus points if you eat it with cornbread.
LPT (Life Pro Tip for all you non-Redditors): Pour any leftovers you may have in a tin foil muffin pan and place in the freezer overnight. In the morning, pop the chili pucks out of the tin and put in a Ziploc freezer bag.
To reheat: pop 2 pucks in a microwave safe bowl and zap for 5-8 minutes.