If there is one thing my son LOVES, it’s chili. In fact I think he’d eat chili seven nights a week if I’d make it that often. This recipe was slightly adapted from the Crock Pot Cookbook Monkey Boy gave me for Christmas last year. The book has a ton of chili recipes in it, and I intend to make each and every one of them for him this fall.
Chili, it’s what’s for dinner.
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1-2 pounds lean ground beef or ground turkey
2 pounds heirloom tomatoes, chopped
1 cup frozen corn
1 can kidney beans, rinsed and drained
1 12 ounce bottle of dark beer
1/3 cup honey
4 ounce can diced green chilies
3 tablespoons chili powder
3 tablespoons hot pepper sauce
1 teaspoon curry powder
Heat olive oil in a large skillet over medium heat and saute onions until lightly browned. Add garlic and saute for another minute.
Add ground beef or turkey, brown meat and drain fat.
Toss remaining ingredients into your Crock pot, add browned meat, stir and cook on low for 8 hours or high for 4 hours. Serve with cornbread.
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