With a newborn in the house I’ve been on the hunt for easy recipes, and crock pot recipes are at the very top of my list. A magic little pot that I can throw everything into and open a few hours later to find a completely prepared dinner? Yep, that’s my kind of meal. And sometimes it’s all the energy I have. So I decided to take this opportunity to make the one dinner that my husband has asked me to make for months now – chili! Having never made chili before, I turned to Pinterest to find a simple recipe that I could whip up.
But as I started searching through all the recipes I noticed that there were very few easy recipes – most of them took 8+ hours to make and required a ton of ingredients. A ton. And lots of spices that I didn’t have and didn’t want to have to purchase for just one meal. So instead, I decided to combine a few of the recipes that I found…cutting the ingredients list but keeping all the taste and allowing a little room for spice. The result was this delicious (and only slightly spicy) Crock Pot Chili! 
For this recipe you will need:
1 1/2 pounds lean ground beef (or you could always substitute regular ground beef or ground turkey instead)
2 cans kidney beans, 15 oz size, drained
2 cans Italian-style stewed tomatoes, 14.5 oz size (mine were fancy cut)
2 packages chili seasoning mix, 1.25 oz size
1 can green chili pepers, 4 oz size
1 can tomato sauce (NOT paste), 8 oz size
1 cup diced onion
1 cup water
Grated Sharp Cheddar cheese for topping
Step 1 – Brown lean ground beef in skillet over medium high heat. Once brown, remove from heat and drain fat.
Step 2 – Combine ground beef and all other ingredients in the slow cooker and stir well. Cook on low for 4 hours.
Step 3 – Top with cheddar cheese. Serve hot with cornbread. Enjoy!
