I have been making this once a week-I make a big batch and then freeze smaller meal-sized containers for me for lunch, or a I give a bunch of them to my older two kids so they have a back-up meal in their own freezers. It’s excellent reheated.
It is mild so the kids aren’t dying when they’re chowing down. If you like SPICY chili, just add some more chili powder!
1 pound of ground beef, browned and drained
1 26 oz. jar of traditional Prego sauce
2 cans of undrained kidney beans
2 cans of chili-seasoned diced tomatoes
(you can use plain diced tomatoes…just add a little more seasoning to chili!)
2 TBS chili powder
2 TBS cumin
Dump all in a crock pot and mix together.
Cook on low for 6-8 hours.
Serve with chips or crackers, grated cheese and sour cream, sometimes with grilled cheese on the side for non-chili lovers.
PS. The best thing I ever did was a buy a huge crock pot-well I have every size, but the big one is the one I use the most.
I've never once thought to use pasta sauce in making chili, but what a brilliant idea! Thank you!!
Stopping back in to say that I've now made this chili four times, and this recipe really is awesome! Thank you so much for sharing it, Sarah!