Matt wanted chili for his birthday. The boy loves my chili. (It is SO easy and SO good!) My father-in-law, Marc, has been quoted as saying, “I think this is the best chili I’ve ever had.” Matt is the same way, so sweet and complimentary no matter what I make!
He woke me up Friday morning before he left for work to make sure I was making chili for his birthday dinner that night. His co-worker told me it’s all he talked about all day. He called and checked up on me just to see what I was doing, even stopped by the house once and smelled it cooking in the crock pot. He is so funny!
I was surprised at the reaction I got regarding the plastic liners I use when I uploaded these pics to facebook! They are a lifesaver. You don’t have to lift your heavy ceramic part into the sink to soak or scrub off any stuck-on goodness! Just throw that plastic liner away. Heaven!
Here’s the recipe:
2 lbs. ground beef
2 cups diced onions
2 (15 1/2 oz) cans pinto beans
1 (15 1/2 oz) can pink kidney beans
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 1/2 oz) can Mexican-style stewed tomatoes
1 (14 1/2 oz) can diced tomatoes
1 (14 1/2 oz) can tomatoes with chiles
2 (4 1/2 oz) cans diced green chiles
1 (4.6 oz) can sliced black olives, drained and rinsed (optional)
1 (1 1/4 oz) package taco seasoning mix
1 (1 oz) package ranch salad dressing mix
Sour Cream/Ranch Dressing
Green Onions (optional)
Brown ground beef and onions in a large skillet; drain excess fat, then transfer browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, black olives, taco seasoning, & ranch dressing mix, and cook in a slow cooker on low for 6-9 hours. Or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with garnishes of choice and enjoy!
Here I am baking some cornbread muffins…with some honey and butter on top…YUM!