It’s fall, which means chili season has begun! I’ve been perfecting the following recipe for a few years. The last time I had it, my mom remarked, “This is the best chili you’ve ever made. Maybe the best chili I’ve ever had.” So, yeah. It’s really good.
Alright, enough talk. You’re busy. You don’t need to read an essay on my experience with chili just to amp up my ad impressions/revenue. On to the recipe!
Prep Time: 20-25 minutes
Crock-Pot Cooking Time: 2-4 hours on high; 6-8 hours on low
Ingredients
- 2 pounds lean ground meat (turkey or beef)
- 2 15 oz cans of black beans
- 3 packets of McCormick Tex-Mex Chili Seasoning
- 4 14.5 oz cans of tomato sauce
- Optional Accompaniment:
- 1 bag of Goldfish Crackers (Original)
- 16 oz of shredded cheddar cheese
- 1 white onion (chopped)
- 8 oz sour cream
- 16 oz elbow macaroni pasta
Directions
- Brown the ground meat.
- While the meat is browning:
- Put drained black beans in your crock pot
- Empty all four cans of tomato sauce into the crock pot
- Place 2 packets of seasoning mix into the crock pot. Stir.
- When the meat is browned, put it into the crock pot.
- Add half to full package of remaining seasoning (half for milder taste, full for spicier taste). Stir.
- Cover and cook on high for 3-4 hours, or low for 6-8 hours.
- Optional: If you like to eat your chili with pasta, 10 minutes before eating time, cook your macaroni.
- Serve in a bowl as desired with pasta, crackers, cheese, onion, and/or sour cream.
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