A few years ago I called my mom for directions on how to make hard boil eggs on the stove. I had only ever used one of those hard boil egg cookers. My mom wasn’t sure so she suggested that I look in my Betty Crocker cookbook. She was so shocked to learn that I didn’t have one. She felt she had failed as a mother and that year for Christmas my brother, my sister and I all got a Betty Crocker cookbook.
I’ve slowly tried different recipes but one that is a favorite with my family and I make from fall to spring is the Family Favorite Chili. It cooks all day in the crock pot (or instant pot) and it is pretty simple to make. As you will learn I’m not much of a cook. It’s not my favorite thing to do. So, the more simple it is the more I like it.
Betty Crocker Family-Favorite Chili
2lb lean (at least 80%) ground beef
1 Large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 Can (28oz) diced tomatoes, undrained
1 can (15oz) tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 Can (15 or 16 oz) kidney or pinto beans, rinsed and drained
Shredded Cheddar Cheese, if desired
- In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- in 3 1/2 to 6 quart slow cooker, mix beef and remaining ingredients except beans and cheese.
- Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours).
- Stir in beans. Increase heat setting to high. Cover and cook 15 to 20 minutes or until slightly thickened. Sprinkle with cheese.
In our house you cannot have chili without corn bread. I’m not fancy with my corn bread, I just buy one of those box mixes from the store. The Brand we like the most is Jiffy’s cornbread.
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