A Good Day for Homemade Chili
With the outdoor thermometer reading a balmy 9°F yesterday, it seemed like the perfect day to make homemade chili in the crock-pot. Nothing beats a nice big bowl of sweet and spicy chili. The secret to this chili is the balance between sweet and spicy – a trick by using lots of spices and a can of hickory smoked sweet bacon baked beans.
We all love this recipe as those of us who like a little heat are happy as are those who want something mellow and sweet. The balance between the two in this chili are perfect for all taste buds! I have also added a can of chunk pineapple to this recipe for an extra sweet surprise and it turns out amazingly good. The nice thing about chili recipes is that you can tinker and experiment with them and add what you like!
1-2 pounds of ground beef (for a leaner recipe you can use ground turkey)
1 24oz. jar of chunky vegetable spaghetti sauce
1 can of diced tomatoes
2 cans of light syrup kidney beans, rinsed and drained well
1 can of whole kernel corn, drained
1 family size (24oz) can of hickory smoked bacon baked beans
2 tablespoons of dried chili powder
1 tablespoon of taco seasoning
1 teaspoon of ground pepper
1 teaspoon of seasoned salt
1 teaspoon of ground paprika
In a skillet, season your ground beef with about half of the ground pepper and a little salt and using medium/high heat, cook until browned.
In your crock-pot (you can also do this recipe in a large dutch oven and cook on low heat for a few hours) put your pasta sauce, diced tomatoes, kidney beans (make sure to drain and rinse these), corn, and baked beans.
Add your cooked and drained ground beef along with all of your spices and seasonings.
Mix well and taste – add more seasonings if needed.
Put your crock-pot lid on and set on low heat for all day cooking, or high heat for a faster meal.
Serve hot with a side of corn bread and a dollop of sour cream or some shredded cheese!