Cooking right now in the crock pot is a huge batch of my everything but the kitchen sink chili. It's made with Grandpa Ed's beef, canned corn from this summer's bounty, my own taco seasoning and pretty much anything else I have in the fridge. I like to cook it in the slow cooker because I can just let it go for 6 hours. But you can cook it in a big stock pot on the stove. But you'll have to start on low and slowly increase the heat, stirring every no and again to prevent burning on the bottom. Either way, I guarantee everyone will love this hearty chili!
Everything but the Kitchen Sink Chili
Servings = 12
Time = 30 min active, 6 hrs slow cook
2 Tablespoons olive oil
1 lb ground beef
1 large onion, chopped
4 garlic cloves, diced
2 carrots, shredded
2 celery ribs, chopped
1 can diced tomatoes
1 can tomato sauce
1 can corn kernels
5 cans beans, all rinsed and drained*
1/4 cup taco seasoning
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1. In a large pan over medium-high heat, cook beef brown throughout.
2. Put the beef in the stock pot along with everything else. Stir it all together.
3. Cook on low for 6-8 hours.
4. Adjust spiciness by adding more cayenne pepper.
* I like to do 2 cans of pinto and 1 can of each black, garbanzo and kidney.
We eat this one of two ways. First is in a bread bowl. Second is over a baked potato. In both cases, we add a generous dollup of sour cream and sprinkle with shredded cheddar cheese and chives. Enjoy!