Who doesn’t love good old fashioned chili? I know everyone has their family version, so I figured in the middle of winter it was time we shared ours.
I personally don’t love a super spicy chili. This recipe has the perfect amount of heat to me, but like any chili you can adjust the seasoning based on your tastes. And while it’s great the first day, it tastes so much better the second day. I’ve honestly never had a chili that didn’t taste better the second day. You’re just giving more time for the flavors to meld.
So keep this recipe in mind on a cold winters night. Hope you enjoy!
- 1 lb ground beef
- 1 medium white onion, diced
- 1 green bell pepper, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 4 cloves garlic, minced
- 1 (14.5 oz) can of diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 tbsp Worcestershire sauce
- 3 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp dried basil
- 1/2 tsp cayenne pepper (or less depending on heat)
- 1 (15.5 oz) can black beans, rinsed and drained
- 1 (15.5 oz) can kidney beans, rinsed and drained
- 2 cups frozen corn
- Cheddar cheese and diced avocado for topping
- In large skillet, cook ground beef, onion, peppers and garlic until meat is browned and onion is tender. Drain fat and toss into crockpot. Add diced tomatoes, tomato sauce, Worcestershire sauce, chili powder, cumin, dried basil and cayenne pepper. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
- With 30 minutes left, add beans and corn. Taste and if you need more heat, add some cayenne pepper. Serve and top with cheddar cheese and avocado if desired. Enjoy!