Chili

I'm not usually an overwhelming fan of chili...but something has changed. Brown sugar! 
Here is our current favorite recipe.

Crock Pot Chili

1 10 oz can of Rotell Tomatoes (whatever spice you like)
1 14 oz can Diced Tomatoes -no added salt
1 14 oz can Northern White Beans (rinsed)
1 14 oz can Black Beans (rinsed)
1 14 oz can of a red bean: Red Beans, Chili Bean (no rinsed), Light Kidney...
1-2 lb. ground beef (browned with minced onion and garlic on the stove)
1 teaspoon (aka. a couple shakes) Franks Hot Sauce
hearty amount of fresh cracked black pepper (1/2 - 1 T)
1 t. dried basil (or fresh)
1 t. dried oregano
3 T. Chili Powder (or more or less to taste)
1/4 c. brown sugar (again - I usually just sprinkle it in without measuring. The goal is to have it cut the acid of the tomatoes, sometimes I use more and other times less.)
Let simmer in the crock pot on low for 2-6 hours. Everything is cooked, so it just needs to get warm.


Really any beans work - use what's in the cupboard. We just like the color variation of white, red and black. It makes each bite a little more interesting :)

Some of our favorite toppers: a scoop of cottage cheese and snipped cilantro! Enjoy with a cornmeal muffin!  

This meal freezes great for Denver's lunches! When I make a batch I dish some up directly into glass (old peanut butter) jars, before we've even eaten. They freeze well, thaw well and he can re-heat it in the same container at work. Sigh...I know what we're having for dinner :)