The hubby is just one of those guys who grew up liking basic foods. And lots of them come in a can. He loves chili but is very particular about it. There is a canned chili that he loves. Let’s just say that begins with the letter “H”. With that said, I decided to try to make my own, based on that can.
The hubby is also not a fan of onions, so for this recipe I used minced, dried onions, but feel free to use a chopped white onion in your recipe.
Also, he says that there cannot be to many beans in the chili.
I did sneak in one shredded carrot. Shh don’t tell him.
I also decided to serve the chili in bread bowls. Big bread bowls for the boys and little bread bowl for me. I love food in a bread bowl. Especially the part about nibbleing away at the bowl. I didn’t want m bread to go to waste, nor did I want to eat a big bread bowl. That’s why I am calling this chili “Little Big Chili”
I used a Dutch crunch sandwich roll for mine. The kind you get in the bakery section of your local grocery store.
5 PP per serving
- 1 1/2 pounds lean ground beef 90/10
- 1 15 ounces light red kidney beans, undrained
- 1 carrot, shredded
- 1 tablespoon dried minced onions
- 1/2 teaspoon chipotle chili seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 28 ounces crushed tomatos
- salt to taste
In a non stick pan brown the beef add salt to taste. Add the shredded carrot and the seasonings.
In the slow cooker, add the undrained beans and then the ground beef. Stir.
Set the slow cooker to 6 hours. Put on the lid and enjoy your day.
Have a bowl of hungry man’s big chili. Or,
Little bowl chili for me. Either way, Little Big chili was a huge hit.
Optional: You can add a dollop of sour cream or some shredded cheese to the top.