About five autumns ago, our Linda B. (who is one of the very few people in my life who has never once steered me wrong with her movie, book, or food recommendations) brought copies of the following recipe to our Thursday morning women's Bible study, printed on bright yellow paper. She called it something like "good-smelling and easy chili" ... several of us will testify that it is also good tasting. I know some of you may have special secret and complicated family chili recipes, but you might also want this quick-and-easy one that doesn't need tending in your repertoire.
I have only recently misplaced my original copy, because I make it so often that the recipe is always out somewhere. (You'd think I would have memorized it by now, but no.) So I called my sister to get it to share with you (and to save here for me!), because it's also a staple in her cool-weather dinner rotation. We're not actually consistently having cool weather in southern California yet, but we've both rolled out this dish already this month, because it's so easy and our families love it.
All "cans" called for are your basic 14.5 oz. size, or whatever that size is.
I always double this recipe. :)
1/2 lb. ground beef, browned
1 can chili beans
1 can diced tomatoes
1 can kidney beans, drained
seasoned salt, pepper, and chili powder to taste
Throw these items in a crockpot together, and heat on low all day, or until warmed through. Serve with cornbread and toppings (shallots, cheese, sour cream) if desired.
ps Don't use seasoned salt if you can't eat MSG.