• Melinda O'Malley Keckler

The Best Chili

Updated: Mar 15

Not complicated, just hearty, old fashioned (and very meaty) chili. Sometimes I use 1 1/2 pounds of ground beef to make the chili extra thick. We serve this with either tortillas or cornbread. It's a meal everyone loves.

The Best Chili

By: Melinda Keckler, CrinkledCookbook.com

1 1/3 lb ground chuck, browned and drained

1 small diced, white onion

2 14 oz cans petite diced tomatoes

1 6 oz can tomato paste

2/3 cup water

1 10 oz can original Rotel, diced tomatoes and green chilies

1 14 oz can chili beans

1 14 oz can kidney beans, drained and rinsed

1 14 oz can Great Northern beans, drained and rinsed

1 14 oz can pinto beans

1 heaping tbsp chili powder

2 tsp cumin

2 tsp oregano

dash of cayenne pepper, to taste

2 tsp salt

1 tsp freshly ground black pepper

Add browned beef and diced onion into crockpot (or large stockpot on the stove). Add all remaining ingredients and gently stir to combine. This is a hearty, thick chili don't worry if it seems too thick at this point. The liquid will come through as it simmers. Allow to cook 4-6 hours in the crockpot on low, or bring to a quick boil on the stove, then reduce heat and simmer for about an hour.

Delicious served with cornbread and honey or tortillas, grated cheese and fresh diced onion.


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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