This is a very good chili recipe and so easy to make if you’re the proud owner of a Crock Pot® (I have no idea what I’d do without mine during the colder months). I made this today and it’s even better the second day–I can’t wait for tomorrow!
1 lb. chopped hamburger meat
2 16 oz. cans or 1 32 oz. box of spaghetti sauce (I like Hunt’s)
2 16 oz. cans of chili or pinto beans
1 6 oz. can tomato paste
1 16 oz can diced skinned tomatoes
1/2 package of Sun-dried tomatoes–julienne cut (You can find these in the produce department)
1 large onion.
a few tablespoons olive oil.
2 cups water
1 package of Chili mix seasoning
Chili powder (optional)
Diced green onions (optional)
In a large frying pan, cook the chopped meat until completely done. Drain the oil from the meat and place inside the Crock Pot® (or other slow cooker). Drain the beans and add to the meat, then stir. Dice the large onion into small pieces and add to the meat and bean mixture. Add in the spaghetti sauce, tomato paste, diced tomatoes, Sun-dried tomatoes, olive oil, red pepper (I use about 2 tablespoons), chili seasoning, and chili powder (optional–recommended if you like your chili extra hot), then add the water and stir until mixed thoroughly. Cover the Crock Pot® and set on High. Chili will be ready to eat as soon as all the water is absorbed (about an hour) but I like to wait at least 2-3 hours before eating because the longer it cooks, the more flavorful it gets.
If you like, top the chili with grated sharp Cheddar or Mexican cheese, and garnish with the diced green onions.
After several hours of cooking, set the Crock Pot® on Low and leave the chili in the pot until the next day (if it lasts that long).