Eating Chili when the weather cools down is like oxygen to lungs. A must have! It is so warm and comforting. And the leftovers are so versatile. Have it on a hot dog, hamburger, pasta, or potato. Have a frito chili pie or eat it in it's purest form with saltine crackers.
I use three different cooking methods depending on how the day is goin'. If I need dinner on the table in a flash I cook it up on the stove and only let it simmer for 15 to 20 minutes. When I don't need it super quick I cook it up on the stove and let it simmer for 1 hour. It only takes a few minutes to brown up the meat and dump everything in which leaves time for folding laundry, doing dishes, or playing with Mac while it simmers. And when I'm on my game I brown up the meat in the morning, throw everything in the crockpot on low and let it go!
Here's what you'll need:
1 pound of ground sirloin
1/2 of an onion chopped
15 oz can of chili beans
15 oz can of tomato sauce
15 oz can of Rotel tomatoes
1 package of chili seasoning (I prefer Williams or McCormick)
First brown up the ground sirloin and onion. If cooking in the crockpot just brown the meat without the onion.
After browning dump in the chili beans, tomato sauce, rotel tomatoes, and chili seasoning. If you are crockpoting throw the meat in the crockpot first then add everything else.
Now if you need it in a hurry just simmer for 15 to 20 minutes stirring occasionally. Add enough water to get to the consistency you like. We like a thicker chili so I normally don't add any water for this method. If you have an hour add 16 ounces of hot water, partially cover the pan with a lid to prevent splatters, simmer for an hour stirring occasionally. And finally if you are using the crockpot add in 16 ounces of water and set that baby on low and let it go 6 to 8 hours. I always have a can of tomato paste on hand just incase it doesn't thicken up enough for us on that day. Better to be safe than sorry!
So however your day goes you ALWAYS have time for some delicious home-cooked Chili!