Ok, this recipe is not for those of you who have to have precise measurements. This is one of those "hmmm..it's missing something" kinda recipes. It seems I can never make chili the same way twice. I either have extra ground beef that needs to be used, so I make a BIG batch, or I don't have enough ground beef, so I make a small batch. But today, I had 2 pounds of ground beef in the freezer that needed to be used, so a BIG batch is what I fixed. I usually don't use that much ground beef, so I had to "wing" it. So of course with more beef, I needed more of everything else. Well.....I only had one pkg of chili seasoning, but I did have chili powder and cumin. Then my husband tells me he wants macaroni in his chili this time! That changed EVERYTHING! Now I needed more liquid because the noodles will soak it up. This is where the "a little of this and a little of that" comes in. So if you are someone who cooks "to taste" this recipe is made for you. I hope you will give it a try because it turned out so good, that my husband said from now on this is the only chili he will eat!!
A Little of This & a Little of That Crock Pot Chili:
(From: Angie's Kitchen)
2 lbs ground beef
2 quarts tomato juice
1 can condensed tomato soup
1 soup can of water (this you can adjust according to how thick or thin you want your chili)
1 can diced tomatoes w/ peppers and onions, undrained
1 can kidney beans, rinsed and drained
1 pkg chili seasoning
1-2 cups uncooked macaroni noodles* (or any other style pasta you choose)
chili powder to taste ( I used about 3tbs, just depends on how spicy you like it)
ground cumin to taste (I used about 3tbs)
Paula Deen's house seasoning to taste** (I just sprinkled this in, so not sure how much I used. I would say about a teaspoon)
Brown ground beef in a skillet, season meat with Paula's house seasoning (just a sprinkle). Drain off any fat and transfer to a 5-6qt crock pot. Add all other ingredients and stir well to combine. Cook on high for 3 1/2 - 4 hours. I serve this topped with cheese and Fritos.
*If you don't like your macaroni too soft, you can add it in the last hour of cooking, or pre-cook it and add it in the end.
**You can make a batch of Paula's house seasoning to keep in your spice cabinet. I use it in almost everything. If you don't want to make it, it is available in most grocery stores. Here is the recipe:
Paula's House Seasoning:
(From: Paula Deen)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
I put this in a pint size lock tight container and shake it up until it is combined. I pour some into a shaker for my spice cabinet, and leave the rest in the lock tight container and store in my pantry.