2 lbs. ground meat
2-3 cloves garlic, minced
1/2 onion, chopped
2 T. chili powder
1 T. cumin
1 tsp. paprika
Salt and pepper to taste
1, 28 oz. can crushed tomatoes or a quart jar of home canned tomatoes
1, 10 oz. can diced tomatoes with green chilies
1, 15 oz. can red kidney beans, drained and rinsed
1, 15 oz. can chili beans with sauce, undrained
Brown the meat with garlic and onion in the pot you are using to make the chili. I usually use my 6 quart cast iron enamel pot. If you are using the slow cooker, just brown the meat in a frying pan.
If you are making this on the stove, add the seasonings and the canned goods to the pot. If you are making this in a slow cooker, you can add the meat, seasonings and canned goods to the slow cooker. Stir well.
Bring the chili up to just a boil and then turn it down to low. Cover and simmer on low for an hour or longer.
In the slow cooker, set it to low and let it cook for 8-10 hours. (Although, we have eaten it after 4-6 hours with no problem.)
This serves at least 4-6 people with cheese, crackers and sour cream.