I always look forward to making the first batch of chili in the fall. It is the ultimate comfort food! This recipe is orginally derived from this one and has been altered a bit (I add a jar of salsa instead of adding chopped onions and canned tomatoes) to be even easier to throw together. I like this chili because it has a milder/sweeter taste and you can add more chili powder or jalapenos to add heat.
What you will need:
* about 1 - 1.5 lbs of ground beef (can substitute with ground turkey)
* 1 family size can of Campbell's condensed tomato soup
* 1 jar of mild or medium chunky salsa (I always use this one)
* 1 can of kidney beans (about 15 oz)
* 2 tbs chili powder (more or less to taste)
* 1 tbs garlic powder (or can add fresh minced garlic)
* 2 tsps ground cumin
optional: extra chopped onion and or chopped jalapeños. We always add a few chopped jalapeños for a bit more heat.
Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the cooked beef and the rest of the ingredients together in a slow cooker.
Cook on low for 8 - 9 hours.
I have also made this in a big pot without the crock pot and just brought it to a boil and then let it simmer for about 20 minutes or so. It's just so much better when you let it cook in the crock pot all day! And the smell in the house is amazing!
Don't forget to add your favorite chili toppings. Mine are shredded cheddar cheese, sour cream and Frito's corn chips!
What are some of your favorite go-to fall meals?