For when the days are chili.
Even though everyone else in Utah thinks it is fall already, I don't. I believe the temperatures are going to come back to warm. However when rainy, cloudy days are on the forecast, I will take it to make a fall meal. This chili is one that my mom has made since I can remember. We would come home to a crock-pot warming our dinner. There isn't a magic ingredient or a long prep time so this chili is really nice to throw in and go.
Mom's Crock-pot Chili
1 medium onion, chopped
1 clove garlic minced
1¼ cup tomato juice
1 (8 oz) can tomato sauce
1 (1 lb) can diced tomatoes
2 tablespoon chili con carne seasoning
1 teaspoon salt
½ teaspoon oregano
1 (15 oz) can chili beans in chili gravy
Cook ground beef, onion and garlic in large skillet until meat is brown and onion is tender. Drain off excess fat.
Stir in remaining ingredients except beans. Heat to boiling. Reduce heat, and simmer 1 hour, or pour into crock pot along with beans and heat 3 to 4 hours on low.
Serve with bowls of shredded cheddar cheese, shredded lettuce, sour cream, crushed red pepper, cruets of white vinegar and catchup. Guest can add one or all to make this dish exactly right.