A weekend of football and cold weather means one thing in our house…chili! I love this time of year and always look forward to the first bowl of chili in the fall.
I make my chili with the tomatoes I can at the end of the summer/ early fall. Every time I break open a can of tomatoes I get to enjoy the love and labor I put into my garden all over again. I certainly made quite a haul this year between the tomatoes and grapes!
For my chili recipe, I always use two one-quart jars of tomatoes. I can mine using the juice of the tomatoes (no added water) and add the entire jar with the juice and all, into the crock-pot. The tomatoes make the chili so flavorful and I can taste the difference when I don’t have my home canned tomatoes to use.
Before I give you my recipe, let me first tell you that I am not a food blogger and I’m not one who does exact measurements when I cook. I did measure as I went along this weekend, but I do not know the number of servings. I use the crock-pot 3860 (6-Quart) and it doesn’t quite fill it up to the top…if that gives you any indication of how much chili you will have.
Easy Crock-Pot Chili with Home Canned Tomatoes
2 lbs. Ground Beef
2 Quarts of Home Canned Tomatoes, do not drain
1 40.5 oz. can of Hanover Dark Red Kidney Beans, drained and rinsed
2 Garlic Cloves, Pressed
1 Cup of Finely Chopped Onions (About 1/2 of a Large Onion)
3 Tablespoons McCormick Chili Powder
1 Tsp. Black Pepper
-Cook ground beef in pan over medium heat until cooked well and no longer pink. Chop/crumble as you cook. Drain before adding to crock-pot.
-Once beef is cooked and drained, add all ingredients to crock-pot. Cover and set for 6 hours. Stir occasionally.
-Top it with cheese, sour cream, or any other fixings of your choice. Enjoy!