Blizzard Chili

I was surprised I had not made this recipe yet this year.  It is our 'go to' recipe that is a sure hit for all tastes.  It is great for feeding a crowd.  I doubled this when I made it to share for 3 households.  Serve it with sour cream, shredded cheddar and some diced onions, and you will have a hit.  This is an example of working with your pantry, cooking healthy and, what is important...inexpensive and little clean up!  Most of the beans and the tomatoes were buy 10 for $10; so, I still have a stocked pantry!
I have had this recipe for years.  It is from one of those random paperback cookbooks most of us have stashed away.  I probably picked up at a garage sale.
This goes great with the Mexican Corn Bread I shared with you in October!


Blizzard Chili
printable recipe

1 lb. ground beef
2 c. chopped onion
1 garlic clove, minced
1 (16 oz.) can kidney beans, rinsed and drained
1 (16 oz.) can black beans, rinsed and drained
1 (16 oz.) can cannelloni  or white kidney beans, rinsed and drained
1 (16 oz.) can pinto beans, rinsed and drained
2 (15 oz.) cans of tomato sauce
2 (15 oz.) cans of diced tomatoes-I use the ones seasoned with green chilis
1 Bay leaf
1 T. chili powder
2 tsp. sugar
1 tsp. cumin
salt and pepper to taste

Preheat oven to 275 degrees, or chili is easily cooked in a crockpot on low for 6-8 hours.
In a large dutch oven (or skillet if using a crock pot) brown the ground meat with the garlic and onion.

Drain off excess fat.

If using a crock pot transfer meat at this point to the crock pot. 

Add all of the beans to the pot.

Add the tomatoes and sauce.

Add the spices and stir all to combine.

Cover the dutch oven and place in the center of your oven for 3 hours.