Brace yourselves, winter is coming. Why not settle yourself under a warm blanket, watch movies and let the crockpot cook you a hearty, comforting batch of delicious chili. Sounds like the perfect solution for chilly weekend afternoons, right?
This is now my favorite recipe for crockpot chili. It makes a huge batch that you can either eat for days or it freezes good as well.
You get a very tasty chili that has just a bit of spice to it. The original recipe called for two cans of Rotel but I cut that down to one so it wouldn’t be overly spicy. Instead, I replaced the second can of Rotel with just a can of diced tomatoes.
The chili ends up so rich and thick, which is how we like it. If you want it less thick, just add more broth or water at the end until you reach the consistency you desire.
If you’re family likes good chili, give this crockpot recipe a try. I highly recommend it paired with warm homemade cornbread. So yummy!
Adapted from Cooking Classy.