Hi, friends!
Since cooler weather is right around the corner (even though it doesn’t feel like it in most places!), I thought I’d share my mom’s chili recipe. I asked her where it came from and she said, “I made it up when you were a kid”. 🙂
I didn’t spend much time in the kitchen when I was “a kid” (still don’t!) but man do I admire folks who can just whip things up with what they have.
My favorite thing about this particular chili is the taste of brown sugar. Mmmm!
Happy eating!
Layla
Jude's Easy Crockpot Chili
Ingredients
- 2 pounds lean ground beef (browned and grease drained off)
- 1 chopped onion (browned with beef)
- 1 large can diced tomatoes (sometimes I spice it up and use Rotels instead)
- 1 large can sliced carrots (undrained)
- 1 large can baby butter beans (undrained)
- 1 large can spicy chili beans (most have a seasoned sauce mixed in them)
- 1 can of condensed tomato soup
- 2-3 tablespoons chili powder
- ¼ - ½ cup brown sugar
- 3 habanero peppers (pierce a few times, and float whole on top of chili, stirring them down in occasionally – remove before serving!)
Instructions
- After cooking beef and onions, I put everything in a crockpot for 8 hours on low (or 4 hours on high). Sometimes I need it done sooner, and just simmer it on the stove for a few hours instead.
- Top with shredded cheddar cheese and/or sour cream.
- Serve with Cornbread Crackers or Fritos corn chips. Taste before serving and add salt, if desired.
What are buttered beans?
Butter beans are a type of white bean. 🙂
What the south calls “butter beans” we used to call “baby lima beans” up north. Not sure if Layla is referring to white or green?
Hey Dianne!
I actually added a photo of the butter beans so you (and others) could see exactly what I used. 🙂