My husband loves chili. He doesn't care whether it's 30 degrees outside or 100 degrees, he'll eat chili any time of the year.
Chili is a classic American dish, so I figured I'd make some over Fourth of July weekend. Just throw all the ingredients in the crockpot and let it simmer for hours. You really can't go wrong.
1-2 lbs. hamburger meat
3 cloves of garlic, finely minced
2 (14.5 oz) cans of diced tomatoes with green chiles
3 (8 oz) cans of tomato sauce
2 1/2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. paprika
2 tsp. cocoa powder
1 tsp. sugar
Salt and pepper to taste
1 (15 oz) can light red kidney beans, drained and rinsed
1 (15 oz) can dark red kidney beans, drained and rinsed
Cook hamburger meat using skillet over medium heat. Drain oil out of pan, reserving about 2 Tbsp. Put ground beef and 2 Tbsp. of oil in slow cooker.
Add garlic, diced tomatoes, tomato sauce, seasonings, cocoa powder, and sugar. Season with salt and pepper to taste. Cook on low 4-5 hours.
Stir in kidney beans and cook on low for another hour. Serve warm with desired toppings.
Optional toppings: Shredded cheese, sour cream, chives, hot sauce