This makes around eight servings so it works nice for one meal and then a leftover lunch. When I make it on the weekends, I just let it stay on low in the crock pot all the way through dinner. That way, if people want more, they can eat as they are hungry. The longer I leave it sit usually, the more that disappears out of it. Eventually, before I go to bed, it’s all gone and I can just clean out the pan. Check out what they are saying about this recipe over at Group Recipes:
“This is my kind of recipe – full of flavor!”
You’ll be tossing your old chili recipe after trying this one.
Ingredients
2-1/2 to 3 lbs. ground beef
1 (15.5 oz.) can Bush’s light red kidney beans, drained
1 (15.5 oz.) can Bush’s dark red kidney beans, drained
1 (14.5 oz.) can Hunt’s diced tomatoes
1 (14.5 oz.) can stewed tomatoes
1/2 large yellow onion, diced
2 cloves garlic, finely minced
3/4 red pepper, coarsely chopped
1-3/4 Tbs. thyme, divided
1-3/4 tsp. McCormick’s red pepper flakes, divided
6 Tbs. chili powder, divided
1 Tbs. steak rub (Yes, steak!, recipe follows)
1 cup beef broth
5-1/2 pinches kosher salt, divided
2 to 2-1/2 Tbs. light brown sugar
1 Tbs. butter
1-1/2 Tbs. EVOO (extra virgin olive oil)
steak RUB:
**(From “Weber’s Big Book of Grilling”)**
2 tsp. black peppercorns
2 tsp. mustard seeds
2 tsp. paprika
1 tsp. granulated garlic
1 tsp. kosher salt
1 tsp. light brown sugar
1/4 tsp. cayenne pepper
Instructions
Preheat large skillet to medium low and heat EVOO and butter.
Add garlic, sauté for about 1 minute, then add onions, 1/4 tsp. of the red pepper flake and 1 pinch kosher salt; sauté for about 5 minutes. Add chopped red pepper; sauté for another 5 minutes.
Add 1/4 Tbs. chili powder and 1/4 Tbs. thyme; stir.
Remove from heat and place in crock pot.
Place skillet back on burner and increase heat to medium to medium-high, brown beef and drain fat.
Season with salt, 1 tsp. red pepper, 4-3/4 Tbs. chili powder, 1 Tbs. thyme and all of the barbeque rub.
Stir to combine and remove from heat.
Add meat to crock pot with veggies, tomatoes and beans.
Crank crock pot up to high, add remaining spices, brown sugar and beef broth; stir to combine.
Put the lid on and walk away for about 2 to 3 hours.
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Quick Tip: Replace some of the ground beef with ground sausage.
Thanks again to Group Recipes for this simple and classic recipe.