Chunky Eight-Can Chili

I love chili!  The heartier, the better, in my opinion.  I don't usually rely so heavily on canned goods, but this chili is such a wonderful quick-and-easy recipe that I couldn't help but share it.  It tastes like you slaved over it all day long. This is a recipe that I developed, so I made it just the way we like it.  Feel free to tweak it however you want for your family's preferences.



Chunky Eight-Can Chili

1 lb venison sausage (or any other ground meat)
1 large onion, diced
2 cans kidney beans, undrained
1 can black beans, undrained
1 can great northern beans, undrained
1 can rotel, undrained
1 can diced tomatoes, undrained
1 can tomato sauce
1 can corn, drained
2 T chili powder
2 t cumin
1 t fresh ground pepper

*Brown meat and onion in saucepan until meat is no longer pink.  Drain, if necessary.
*Put meat/onions in crockpot.  Add beans, rotel, tomatoes, sauce, and drained corn.
*Season to taste
*Cook on low 4 hours or more (ideal after 8-10 hours, even better the next day).
*Taste before serving, adjust seasoning as necessary (I don't add salt, but you might want to).
*Serve with grated cheese & crackers.

I hope that you enjoy this as much as we do!