You’ll never guess this hearty chili calls for just five ingredients. Thick with ground beef and beans in a tomato-y sauce with just a hint of sweetness, this is the perfect September meal.
Brown the ground beef in the morning, toss everything in the slow cooker, and let it simmer on Low all day. When your little scholars return from school, they’ll be greeted by the heavenly aroma of chili. Instead of asking, “What can I have for snack?” they’ll be asking, “When can we eat?”
Pull together a quick green salad and some corn muffins or tortilla chips, and you can answer, “As soon as you finish your homework!”
Fix-It and Forget-It 5-Ingredient Favorites, page 15
Makes 10-12 servings
Prep Time: 15-20 minutes
Cooking Time: 6-8 hours
Ideal slow cooker size: 5- to 6-qt.
2 lbs. ground beef
52-oz. can kidney beans, rinsed and drained
2 28-oz. cans diced tomatoes with garlic, basil, and oregano
2-3 Tbsp. chili powder, or 2-3 tsp. Tabasco sauce, according to your preference for heat
10 ½-oz. can tomato soup
1. Brown beef in a large non-stick skillet, breaking up the chunks of meat. Drain.
2. Place in slow cooker. Mix in all other ingredients.
3. Cover and cook on Low 6-8 hours.