Sexy Moxie Mama’s Fall Crockpot Chili

Today is such a chilly fall day in Chicago—cloudy, windy, and the smell of snow on the air. There is even talk of freezing rain and it is only October. I love making chili on cold, gloomy days like today. The smell of the spices brings happiness to my soul.

I have noticed lately that chili comes in all varieties and textures. I have always prided myself on my thick and hearty chili that I always serve over rice or spaghetti. I recently had the opportunity to taste my brother’s chili. His chili was vastly different than the one that I had been making for years. His was a soupy, spicy chili that was both filling and satisfying.

I have combined the two recipes to make this awesome chili. This beefy chili is scrumptious and very satisfying for those cold fall days. Serve it over rice, spaghetti, or by itself with cheese and sour cream. You will not be disappointed.

Ingredients:

• 1 pound ground beef
• 1 tablespoon shortening
• 1 cup chopped onion
• 1 garlic clove, crushed
• 2 Tablespoons chili powder
• 1 beef bouillon cube, crushed
• 1 teaspoons paprika
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ½ cup water
• 1- 28 oz. can diced tomatoes, undrained
• 1- 6 oz. can tomato paste
• 2- 16 oz. can red kidney beans

Directions:

1. Melt shortening in pan.
2. Brown beef in melted shortening and discard the fat.
3. Combine all ingredients in crock pot.
4. Cover and cook on low 8-10 hours; high 4-5 hours.
5. Serve it over rice, spaghetti, or by itself.
6. Optional. Top with cheese, sour cream, diced onion, oyster crackers.