Photo credit: The Spruce Eats
Ingredients:
- 1 pound lean ground beef, 85% to 90% lean
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- 2 (15-ounce) cans tomato sauce
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- 1 (14.5-ounce) can diced tomatoes with onion and garlic
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- 2 (15-ounce) cans pinto beans, rinsed and drained
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- 1 envelope McCormick chili seasoning
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- 1/2 teaspoon garlic powder or to taste
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- 2 teaspoons chili powder or to taste
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Directions:
- Brown the ground beef with the onion. Drain.
- Transfer the ground beef and onion mixture along with the remaining ingredients to slow cooker; stir to blend.
- Cover the pot and cook on low for 8 to 10 hours.
- Serve in heated bowls with hot cornbread and butter on the side.
Notes
For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's ready.
Top your chili off with freshly baked cornbread croutons. Toss about 2 cups of cubed cornbread with 1/4 cup of melted butter and a tablespoon of fresh chopped parsley, if desired. Spread the cubes out on a large baking sheet. Bake in a preheated 450 F oven for about 8 to 10 minutes, or until they are browned.
Thanks to The Spruce Eats for this perfect rainy-day recipe.