(Based on Kendra's chili recipe from Sister Blakesley; I use less beans because I like a higher meat to beans ratio.)
This was a big hit last week with the neighbors and the missionaries, and again this week with my family! I like to serve chili with shredded cheese, Fritos corn chips, and chopped onion. Saltine crackers and scones are acceptable also.
Quick and Easy Chili
1 quart pinto beans*
1 quart tomatoes
2 T. chili powder
1 T. granulated sugar
1 tsp. cumin
1 tsp. crushed basil
1 tsp. salt (wait until the end to add this; adjust amount as needed)
1 lb. lean ground beef
1 small or medium onion, finely chopped
Drain and rinse pinto beans and place in crock pot. Use a blender to puree tomatoes and seasonings. Add pureed tomatoes and seasonings to crock pot. Cook ground beef and onion in a non-stick skillet, and then add to crockpot. Cover crockpot and cook on high for 2-3 hours.
*I pressure-canned my own beans a few weeks ago. If you don't have a quart jar of pinto beans in your storage, you can cook 1 1/2 cups dried pinto beans, use 2-3 cans of pinto beans, or use some beans leftover from Refried Beans Without the Refry.