Ever wondered about the history and origin of Chili? You might think it came from the country Chile, but it turns out (like many recipes) there’s a lot of controversy around the origins of this delectable food. One thing is certain: the basic ingredients are simple. Meat, beans, and various spices (chilies are the default): put it all in a pot, add heat and come back later.
Voila YOU HAVE CHILI!
Yup, that’s about it. Notice the difference in spelling between Chili (the meal) and Chile (the country). If chili came from Chile, shouldn’t it be spelled the same?
There are so many ways to make chili, a fact underscored by the many chili cook-off contests across the country. San Diego California features the Ocean Beach Street Fair & Chili Cook-Off Festival, running 41 years now with over 70,000 visitors.
But when it gets cold outside, and you don’t have lots of time but you want something hot that fills the house with appetizing aromas, it’s time to bust out a quick chili recipe. This one is fast and easy, and I guarantee you’ll make it often after you see how easy and amazing it tastes.
Easy Crockpot Chili
- 1 16oz package of large red kidney beans
- 1 16oz package of Jimmy Dean sausage (or any pork sausage)
- 1 28oz can of petite diced tomatoes
- 1 tbsp parsley
- 1 tbsp chili powder
- 1/4 cup onion diced
- 5 cloves garlic, diced
- 1/2 cup brown rice
- 1 potato peeled and diced
- Hot chili peppers, diced (to your preferred level of heat)
- Put it all in a large crockpot, top off with water, cook on high for 6 hours, and serve.