Winter time I go all out with with chilies, chowders and stews, they warm you up and you can make it in bulk and FREEZE them.
This is my favorite chili I make it year round actually but I have never met anyone who didn't love it!!! And yes this is RIDICULOUSLY easy again. Just as an FYI you need to do all of the prep in the morning before work or school.
What you need
>at least a 4 quart crock pot
2 lbs of hamburger meat
2 cans of red beans (they are called chili beans in some stores)
2 cans of black beans
1 can of diced tomatoes
1 small can of tomato paste
1 large green bell pepper
1 medium yellow onion
2 stalks of celery (you want the biggest ones on your bunch)
2 stalks of green onion
2 leaf stalks of cilantro
Chili powder to taste. (We like ours semi hot so we use a 1/4 cup of New Mexico chili powder)
1 tablespoon of onion powder
1 tablespoon of garlic salt
salt and pepper to personal taste.
Start to brown your hamburger meat, now on this you don't want to cook this all the way since this is going to finish cooking in crock pot plus you want the meet drippings to mix in as well
Chop your bell pepper, onion, cilantro, and celery up into fine pieces, then drop it in to your crock pot.
Combine all the canned good into the crock pot. DO NOT DRAIN any of the cans this is going to keep your chili from drying out.
Stir everything together since this has the paste in it you want to make sure this is well blended or you are going to have a giant tomato ball. It will taste gross if you encounter a mouthful.
Add your chili powder, cover your crock pot and set it to low and head off for the day. If you work a typical 8 hour day when you get home turn it to medium for one last hour.
Top it with your favorite chili toppings, we do sharp cheddar, chives, and sour cream her. Now enjoy
FYI this can easily feed five people large single servings.