Plain ‘Ol Chili, Beaver Island Style
Thanks to Beaver Islander Kerry Smith for sharing her recipe-entry into the annual Beaver Island Crockpot Cook-Off.
<ul> <li>1 to 1 ½ pounds lean ground beef (I use ground round)</li> <li>1 medium–large onion, chopped</li> <li>1 can chili beans</li> <li>2 cans Italian stewed tomatoes</li> <li>2 cans tomato soup</li> <li>Seasonings: Chili powder, cumin, paprika, red & black pepper blend, garlic powder</li> </ul>
Brown ground beef with onion in medium to large size soup pan, season the ground beef while cooking with paprika, garlic powder, cumin, chili powder and red/black pepper blend. (I do not measure I just put a few shakes of the seasoning in to start then taste test as it cooks.) Once ground beef is cooked, transfer to crockpot and add chili beans in their sauce. Pour off liquid from stewed tomatoes and add to the pot. (I dice my stewed tomatoes because when my kids were growing up they did not like big chunks.) Add both cans tomato soup and 1 cup of water. Put the top on the crockpot and simmer for about 20 minutes, then turn it off and let it sit for about 10 minutes. I serve my chili with shredded cheddar, sour cream and tortilla chips.