Easy Chili (Crockpot)

1. 1

   Brown ground beef in skillet. (I cook mine with water because it crumbles easier and more of the fat drains off.).

2. 2

   Drain beef and add onion, the 3 pkgs of chili seasoning and cumin to the skillet and cook a little longer until the seasonings are well blended (about 10 minutes on med-low heat).

3. 3

   While seasonings are cooking into the meat, rinse and drain the kidney beans well and add to crockpot.

4. 4

   Add the diced tomatoes (I add the juice also for flavor) to the crockpot.

5. 5

   Add the browned beef mixture to the crockpot.

6. 6

   Pour in about 1/2 of the tall 46 oz can of vegetable juice to the crockpot (I usually add about 1/3 of a can first, stir all ingredients and then decide if I want my chili thinner by adding more of the vegetable juice.).

7. 7

   Cook on low in crockpot for about 2 hours or until all is heated through.

8. 8

   Serve with cheese, crackers, fritos, cornbread. (Leftovers are great on chili dogs.).

* Per serving · 4 servings · Values may vary.

No additional tips available.