Ingredients
Scale
- 1 pound lean ground beef or buffalo
- 2–3 cans of stewed tomatoes
- 1 can black beans
- 1 can Great Northern beans
- 2 cans of Margaret Holmes tomatoes, okra, and corn
- 1 small can tomato sauce
- 2 packets chili seasoning
Instructions
- Preheat a deep stockpot. Brown beef totally. You should see no pink!
- Stir in one packet of chili seasoning.
- Drain and dump in your canned beans, tomato sauce, corn, tomatoes, and okra.
- Stir in the tomatoes. Mix in second package of chili seasoning.
- Bring the whole pot to a boil. Reduce and simmer at least 20-30 minutes. I sometimes make mine early in the day and simmer it for several hours.
Notes
- Use whatever beans you like most. Black and Great Northern are my faves for chili.
- Buffalo is a great, healthier alternative to beef. It’s more lean, so be careful not to dry it out while cooking. It also has a more spicy flavor than plain ole beef. You can generally find it with the packaged fresh ground beef in the grocery store.
- If you want to use a Crock Pot, brown the meat first. Transfer the meat to your Crock Pot, add all of the other ingredients, and heat on low for at least two hours.
- Prep Time: 30 minutes
- Cook Time: 2 hours