This kind of chili is easy to make, and it can be simmered to perfection in your slow cooker! (As you can figure it out, my slow cooker-along with my George Foreman grill- is one of my prized kitchen possessions.) But-moving along……….
1 lb of ground meat ( I prefer to use ground chicken, but whatever ground meat that tickles your fancy)
1 6 oz can of tomato paste ( no need for brand names here- my advice is to use whatever is economical for you!)
2 teaspoons of garlic ( if you’re a garlic lover, add a bit more to your liking)
Sprinkling of black pepper
Salsa ( for my chili, I used the mild salsa from the good ol’ Dollar Tree)
1 8 oz can of dark red kidney beans ( again, no need for brand names!)
1 cup of water
Last but not least: ALDI’s original chili seasoning mix ( DO NOT SUBSTITUTE!!! Considering that this packet of seasoning is only 45 cents, run to your local ALDI and stock up!)
BEFORE YOU START: Plug up your slow cooker and set it on HIGH. You’ll need it!
In a non-stick skillet, brown the meat until well done ( about 8-10 minutes). During the last 2 minutes of cooking, add the garlic, black pepper and about 1 cup of salsa. Stir well , reduce the heat, and let it simmer!
At this point, this is when your slow cooker will come into play. Remove your skillet from the stove and add your wonderfully seasoned meat in the slow cooker. ( Remember, salsa contains tomatoes, jalopenos, onions, and all of those great flavors that add depth to your dish). Add can of undrained kidney beans, and the tomato paste as well. Because tomato paste is kind of thick, add 1 cup of water. Finally, pour all of the contents of the seasoning mix into the slow cooker as well. Mix well. Let the chili marinate for about two hours, so it can thicken up. You can serve it up on the same day of preparation, or do like me- store it in the fridge over night and let those flavors mix and mingle. Serve the next day to your hungry family and watch the compliments flow in! Add cheese, sour cream or what condiment you like.