When I was growing up the one dish my dad would “prepare” was chili. I don’t think it was his recipe but all it really required was opening cans and dumping them in the crock pot! He felt like he was helping out and the pay off was a delicious pot of chili. The one thing he insisted on was that the chili had to be started in the morning otherwise it wouldn’t be good enough to eat. The chili had to cook all day in the crock pot or we didn’t have chili. Now most of the time I start my chili first thing in the morning in the crock pot and the flavors are so much more intense than a quick chili on the stove. Now I use different beans than Daddy did and he used green chilies and black olives which none of the littles like so I have modified it somewhat but it is still very close to the way he would make it.
Crock Pot Chili
3 cans pinto beans, drained and rinsed
2 cans diced tomatoes, 15 ounce size
1/2 of a six ounce size can tomato paste, this is the little one
2 tablespoons chili powder
1-2 teaspoons cumin depending on the heat you like
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt, more to taste as needed
4 cups water
1-2 pounds of ground beef cooked
Combine all of this in a crock pot and turn to low. Cook on low for 6-8 hours or longer. I personally use spices like I have listed instead of chili seasoning because I like to control the salt in the dish. The taco seasoning also contains MSG which I avoid as it causes upset tummies all the way around for me and the littles. Serve this chili with rice or saltine crackers or both!