1 tablespoon olive oil
1 1/2 pounds ground beef
2 1/2 teaspoons The Lady & Sons House Seasoning
5 tablespoons chili powder
Four 15 oz cans kidney beans, rinsed and drained
Three 14 1/2 oz cans diced tomatoes, drained
1 medium onion, chopped
1 garlic clove, finely chopped
Sour cream, for serving
Grated cheddar cheese, for serving
Heat the olive oil in a large skillet over medium-high heat. Add the beef and brown for 5-7 minutes, or until the meat is no longer pink. Pour off the drippings and add 1 1/2 teaspoons of the house seasoning and 2 tablespoons of the chili powder.
Transfer the beef mixture to the crockpot. Stir in the kidney beans, tomatoes, onion, garlic, the remaining 1 teaspoon house seasoning, and the remaining 3 tablespoons chili powder.
Cover and cook on HIGH for 4 hours or on LOW for 8 hours. Serve hot with a dollop of sour cream and a generous sprinkling of grated cheddar cheese.
Makes 6-8 servings.