It’s that time of year when chilly temperatures have me thinking chili. I especially like how easy and convenient this recipe is. I just put it all together in the morning and when dinner time rolls around my family enjoys a delicious hot meal in minutes!
1-1/2 pounds lean ground beef
1 (10-3/4 ounces) can condensed tomato soup
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 cup chopped onion
2 (15 ounces each) cans red kidney beans*, rinsed and drained
1 (14-1/2 ounces) can diced tomatoes
1. In a large skillet over medium-high heat, cook the ground beef, stirring often to separate the meat, until well browned. Using a slotted spoon, transfer meat to a 3-1/2-quart slow cooker.
2. Add the remaining ingredients to the meat in the slow cooker; stir. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Makes 6 servings.
* If your family (like mine) doesn’t like kidney beans just substitute 2 cans pinto beans in place of the kidney beans.
** Serve with hot cornbread muffins for an even heartier meal!