Chili

We've had some pretty cold weather here in Edmonton, so it's been hearty home favourites this week. I altered a recipe from my Betty Crocker Cookbook to make a nice spicy, thick, chili.

Chili

500 g lean ground beef
1/2 large onion, chopped
2 cloves of garlic, chopped
1 can (28 oz) diced tomatoes, undrained
3 tbsp tomato paste
2 tablespoons chili powder (or we have some random tex mex spice blend that makes a good substitute)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1 can kidney beans, drained
1 cup frozen corn

Place all the ingredients but kidney beans and corn in your slow cooker, and stir. Cook on low heat for approximately 8 hours.

Add the kidney beans and corn and let it cook for 10 -15 minutes longer. Don't you just love slow cookers, it's so easy!

Serve the chili with this:

AND it is absolutely imperative that you have the chili with these biscuits!