Prep 15 mins
Cook 1 hr
This is a super-easy chili whose ingredients can all be stocked up well ahead of time and kept on hand for whenever you get the craving. I like to make it on a weekend; I have just enough ambition when I get out of bed to put it together in the morning, and then I get to laze around the house smelling it all day, and eat lunch/dinner whenever I feel like it without any more work than spooning it out into a bowl. I've been trying to put together a recipe for my perfect chili for years now, incorporating the elements of other people's recipes that I liked best; I think this recipe, or a variation of it, is finally it. Sometimes I add a little lime juice, corn, red beans instead of black, stuff like that.
- 1 lb ground chicken or 1 lb ground beef
- 1 onion
- 1 tablespoon minced garlic
- 2 (15 ounce) cans black beans
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 (10 3/4 ounce) can Campbell's cheddar cheese soup
- 1⁄4 cup Worcestershire sauce (see note in step 4!)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Brown the meat on the stove. If you're using chicken/turkey, you'll probably want to put some oil in the pan first, but beef will make its own grease really quickly.
- Dice the onion. Here, you can either sauté it with the meat or you can chuck it right into the pot raw. You can also set aside a little to sprinkle on top of the chili raw, for serving, as you would with shredded cheese.
- Put all the ingredients in your crock pot; stir.
- IMPORTANT: I don't actually measure anything when I make this, I just upend the bottles. So I'm totally guessing on the spice/W. sauce measurements. Please do adapt those to your own taste; I don't insist that I got them right at all.
- Turn on the crock pot - low 6-8 hours, or high 3-4 hours, or until you really can't stand the anticipation anymore. If you do it in a big pot on the stove, let it simmer at least a half hour, IMO. Longer if you can; the longer it simmers the better it tastes, but sometimes you just can't wait, y'know?