No Superbowl in our house is complete without homemade chili. Time is the key ingredient for the flavors to develop in the slow cooker all day. While chili is standard fare for football, it’s made interesting by the variety of toppings and spices you can use. I like to serve it with an assortment of hot sauces, oyster crackers, Goldfish crackers, sliced jalapeño, cilantro, chopped onion or scallions, shredded cheese, and sour cream. As good as this recipe is, it’s always even better the next day.
1 lb ground beef, browned and drained
1 28 oz can crushed tomatoes
1 can Ro-Tel
2 15.5 oz cans chili beans
2 15.5 oz cans dark red kidney beans, drained and rinsed
2 15.5 oz cans light red kidney beans, drained and rinsed
1 Tbsp chili powder
1 tsp ground cumin
1 tsp ground mustard
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp salt
1/4 tsp ground pepper
1/2 cup water
1. In a slow cooker, add the tomatoes, beans, ground beef, and spices and stir. Add water and stir (this addition helps the chili have a nice, but not too soupy, consistency).
2. Cook the chili on high heat for 4 hours, or low heat for 8 hours (preferred), stirring occasionally.
3. Serve with your favorite toppings.