Three Bean Crock Pot Chili

This chili is a Christmas Eve tradition on the Prairie Homestead! I usually serve it with homemade cinnamon rolls or corn bread. I claim it is homemade, though it really involves mostly opening cans…but I say it counts! Throw it in your crock pot before you head to work in the morning, or let it simmer in a pot on the stove. Feel free to add an extra kick by switching the mild Rotel tomatoes for spicy, or adding some jalapenos. We like to top ours with shredded cheese and raw onions, and sometimes a little sour cream! Let me know how you change this recipe and make it your own.Total prep time-15min
Cook time-30min-8hr
Serves 8-101-2lb ground Elk (deer, beef or turkey) cooked
1 can Rotel diced tomatoes and green chilies
1 14.5oz can diced tomatoes
2 15oz cans of tomato sauce
1 can black beans
1 can kidney beans
1 can pinto beans
2 cloves of garlic, minced
1 packet of McCormick chili seasoning (I usually use the low sodium version, you can also make your own)

1. Brown the ground meat on the stove, and put it into your crock pot.

2. Drain all 3 cans of beans, and empty them into your crock pot.

3. Put all the other ingredients (do not drain) into your crock pot (I usually add 1 can of water at this point).

4. Close the lid and set the timer on your crock pot for 4-8 hours. If you are cooking your chili in a pot on the stove bring all the combined ingredients to a boil. Then let them simmer for 30min-2hours stirring occasionally.

5. If you feel that the chili is too thick, simply add some more water.