-One pound ground beef, we used 85/15
-One 16 oz can diced tomatoes, plain is fine
-One 16 oz can red kidney beans
-3 TBSP tomato paste
-Chili seasoning: 1 TBSP chili powder, 1 TSP each of cumin, salt, 1/2 TSP onion powder, garlic powder, 1/4 TSP ground pepper white or black and 1/4 TSP cayenne (we skip the cayenne at our house).
-Chili toppings: sour cream, shredded cheese, avocado, lime juice, red onion
Begin by browning 1 pound of ground beef in a pan, cook until completely brown. While the ground beef is cooking prepare the slow cooker by adding the cans of beans and tomatoes. Add chili seasoning, and tomato paste. When the ground beef is fully browned, add it to the slow cooker, do not drain.
Cook on low for 8-10 hours. Serve with toppings, and a side of corn bread for a complete meal.
*Unused tomato paste can be placed into an ice tray to freeze. Once frozen, remove tomato cubes and store in a plastic freezer bag. Freeze for 2-3 months.