When it’s cool outside, a nice big bowl of chili is so wonderful. We never really had chili when I was growing up because my mom doesn’t eat anything that comes from a cow. I started eating chili more in college. My aunt made it often enough that I got her recipe from her. I had it at Justin’s parent’s house and got my mother-in-law’s recipe as well.
The first time I went to make it, I didn’t even pay attention to the recipes. I called my mother-in-law to ask her if I needed to brown the ground pork. She had no idea what I was talking about because she doesn’t use pork. I realized I grabbed ingredients from both lists. So I made the best of it and combined the recipes to come up with my own chili recipe.
I used to use a store-bought chili seasoning, but now I make my own. The first time I did this was from necessity: I had forgotten the chili seasoning packet. I also wasn’t sure about adding sugar to the seasoning, but trust me, it makes a big difference!
Of course, if you don’t have the time or desire to make your own seasoning you can buy it. The packets near all of the seasoning and gravy mixes in the grocery store work well, too. I keep a lot of herbs and spices in my kitchen. Everything on the list is a staple in my pantry.
I like to put some cheddar cheese on my chili. Sometimes I top it with some sour cream to add a bit more flavor. This can also help mellow the flavor if you have a little too much of the spices. Also, fresh bread or saltine crackers tend to go really well with a bowl of chili.
Step by Step
In a large skillet, over medium-high heat, brown the ground beef and ground pork together.
Meanwhile, add all of the other ingredients to the slow cooker, including everything for the seasoning. Give it a quick stir.
Drain the meat and add it to the slow cooker as well. Stir everything until it’s well combined.
Cover and cook on high for 4 hours or low for 7-8 hours.
Beef and Pork Chili
- 1 lb ground beef
- 1 lb ground pork
- 29 oz tomato sauce
- 14.5 oz tomatoes (diced, with basil, garlic, and oregano)
- 14.5 oz tomatoes (diced, zesty chili style)
- 6 oz tomato paste
- 16 oz chili beans
- 16 oz pinto beans
- 6 tbsp chili powder
- 2 tsp lawrys seasoning
- 1 tsp cumin
- 1 tsp salt
- 4 tsp onion powder
- 2 tsp onion (minced)
- 2 tsp garlic powder
- 1 tsp granulated sugar
- 1 1/2 tsp cayenne pepper
- 1/2 tsp oregano
- 1/2 tsp pepper
- In a large skillet, brown the ground beef and ground pork
- Mix all other ingredients in a large slow cooker, including chili seasoning ingredients OR a packet of store-bought chili seasoning
- Drain the meats and add to the slow cooker, stirring to combine
- Cover and cook on high for 4 hours or low for 7-8 hours
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