Who doesn’t love chili! This pot of chili is amazing to serve for company, to take camping, to eat in the fall or cold weather and just… to eat in general. Ha! This is a double batch. I do this so that you can have extras for lunches to serve over hot dogs or baked potatoes. Of course, if you don’t want that much, you can cut the recipe in half. The original recipe is made to serve 4-6 people.
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2 lbs ground beef
1 onion, chopped
4 cans tomato sauce
2 cans diced tomatoes (Mexican style)
4 cans pinto beans
2 envelopes seasoning (we prefer to use 1 envelope of Williams that flavors 2 pounds)
1 t. garlic powder
1 T. chili powder (optional)
Brown hamburger with onion. Drain. (If you’ve followed my Freezer to Slow Cooker plan, you’ve already done this). Dump hamburger mixture along with all other ingredients into your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
This meal is part of the Freezer to Slow Cooker Meal plan, Week 4.