Favorite Fall Chili

Camryn calls this "Mom's Famous Chili" because I actually won a chili cook-off with this recipe. And all of the ingredients are from our 3-month supply.

Here's what you need:

2 cans chili beans (do not drain)

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

2 cans diced tomatoes (do not drain)

1 small can tomato sauce

Ground beef from the freezer

2 T cumin

1 ½ T chili powder

(OR substitute taco seasoning for cumin and chili powder)

2 T dried onions

1-2 T sugar

A dash of hot pepper sauce

Salt and pepper to taste

Combine everything in your crock pot.

Cook 4-6 hours, depending on how much time you have.

This makes tons, so I usually plan on using the leftovers over baked potatoes (you could use mashed potatoes from your food storage too) or in Tamale Pie, tossed with macaroni or in another mexi dish.