When my husband and I were in College, this was my favorite thing he made me. He actually only made a few things, Spaghetti, Sloppy Joes (which was ground beef with ketchup and mustard!), Tuna fish sandwiches and Chili! I think what makes his Chili so good is the love he puts into it! His dad taught him to make it, so it means a lot to him. So, I'm happy to share it with you today.
We've never cooked this Chili in the Slow Cooker before, but it turned out extremely well! Justin and I had seconds and Ella ate her whole bowl (mostly to have homemade Applesauce for dessert! ;) LOL) It's a very mild Chili. We always serve ours with Shredded Cheese and sour cream. My husband LOVES his with Ritz crackers!!! (We were out today!)
Chili Comerford Style
1 lb. ground round, browned and drained
1 medium onion, chopped
1 15.5oz. can Kidney Beans
2 14.5oz. cans Stewed or Diced Tomatoes
1 can Campbell's Tomato Soup (we used a family sized can which is 28oz. today, because that's all my husband could find at the grocery store. Made the Chili extra tomatoey!)
1 beef bullion cube
2 tsp. garlic powder (use cloves if you can he says.....but the poor guy can't because of me!)
1 tsp. salt
1 tsp. pepper
2 tsp. tarragon
1 tsp. Chili powder (but can add more for more spiciness! Personally, I would add at least 2!)
Water (how much will depend on how thick or soupy you like your chili)
Brown the ground round and drain the grease.
Add the ground round, and ALL OTHER INGREDIENTS to the Slow Cooker. Give it a quick stir and cook on LOW for 7-8 hours.