Chili October
by Katy Weseman
serves: 15
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Easy but impressive, celebrate comfort food season with this chili recipe that it will soon become an October favorite! |
| Ingredients: |
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2 14 oz cans |
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chili beans |
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1 14 oz can |
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red kidney beans |
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1 14 oz can |
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black beans |
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1 28oz can |
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crushed tomatoes |
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1 8 oz can |
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tomato paste |
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2 lbs |
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ground beef; browned and drained |
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2 palmfuls |
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med to hot chili powder |
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1 palmful |
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cumin |
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1 14 oz can |
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diced tomatoes |
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1 tbsp |
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agave nectar or other sweetener, if needed |
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1 tbsp |
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unsweetened cocoa powder |
| Directions: |
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In your crock pot, combine all ingredients stir well and cook on high for 2 hours and then turn to low/warm and stir occasionally until dinner. Chili powder, cumin, and sweetener (used in case of strong tomato acidity) measurements can be adjusted to taste. Serve with sour cream and grated cheese.
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