When I first met my husband, he knew how to cook 3 things. He made “sloppy joes” (ketchup and mustard mixed with ground beef, LOL!!!), spaghetti and this Comerford-Style Chili. One of those “recipes” were not my favorite (I’ll let you guess which one!) but the other two were not too bad. One that quickly became a staple in our married life was the Comerford-Style Chili. I grew to love it and have been making it ever since.
If you’re gluten-free like me, sub out that can of tomato soup for a little tomato paste and a bit of milk.
This Comerford-Style Chili can be found in Fix-It and Forget-It Favorite Slow Cooker Recipes for Dad, which can be purchased here or anywhere books are sold.
Hope Comerford, Clinton Township, MI
Makes 4-6 servings
Prep. Time: 20 minutes
Cooking Time: 7-8 hours
Ideal slow-cooker size: 3-qt
1 lb. ground round, browned and grease drained
1 medium onion, chopped
15.5 oz. can kidney beans
2 14.5 oz. cans diced tomatoes
10 ¾ oz. can Campbell’s tomato soup
1 beef bouillon cube
2 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
2 tsp. tarragon
1 tsp. chili powder
Water (how much will depend on how thick or soupy you like your chili)
1. Add all ingredients to your crock.
2. Cover and cook on Low for 7-8 hours.