Serve this hearty chili over rice for a simple meal, or do it up Deen style over a bowl of Fritos corn chips with cheese, fresh onions, and sour cream. It sure tastes good with Moist-and-Easy Corn Bread (page 45).
Recipe information
Yield
serves 4 to 8
Ingredients
Preparation
Step 1
Heat the olive oil in a large skillet over medium-high heat. Add the beef and brown for 5 to 7 minutes, or until the meat is no longer pink. Pour off the drippings and add 1 1/2 teaspoons of the house seasoning and 2 tablespoons of the chili powder.
Step 2
Transfer the beef mixture to the crockpot. Stir in the kidney beans, tomatoes, onion, garlic, the remaining 1 teaspoon house seasoning, and the remaining 3 tablespoons chili powder.
Step 3
Cover and cook on high for 4 hours or on low for 8 hours. Serve hot with a dollop of sour cream and a generous sprinkling of grated cheddar cheese.
