We lived in Houston for less than one year, but I still have a fondness for some of the regional foods and dishes that I experienced while living in Texas. Since today is Father’s Day, here is a salute to dads, as they seem to love this dish any time of year.
Keeping with the theme of a Texas chili, this recipe adds baked beans and crunchy corn chips for serving. If your dad doesn’t like beans in his chili usually, I bet he likes baked beans instead.
Here is how to make this simple dad-style favorite: Brown one pound of ground round. Add 2 small chopped white onions and soften for a few minutes. I did both of these steps in my multi-cooker. If you have a slow cooker without a browning option, just use your stove top to begin the recipe.
Next, in the slow cooker, add one 14.5 ounce can of diced tomatoes with green onions and one can of Grillin’ beans. I used a 25 ounce can of Bourbon and brown sugar beans.
Cook on low for 5-6 hours. When ready to serve, use Fritos at the bottom of the bowl or plate, and add the chili mixture.
I offered toppings of shredded cheddar cheese, chopped black olives, chopped green onions and sour cream.
Perfect for those sports parties, winter meals, or any time dad desires. Leftovers freeze perfectly for dad.