It’s that time of year — when the weather turns a little cooler, we all enjoy a nice pot of hot chili. This chili recipe is easy to make and great to share. Bring it to a holiday party or a church gathering, or just enjoy it with your family around the dinner table.

This recipe also makes a great hot dog chili. If you prefer that variation, just leave out the kidney beans.

This is also a good recipe to freeze. When you freeze in serving size portions, all you need to do is take it from the freezer, warm in the microwave oven for about 2 minutes, and enjoy

Just add crackers, and there you have it — a great meal for these cool temperatures.

Crock-Pot Chili

Ingredients

• 4 pounds ground beef
• 1 pound hot pork sausage
• 2 large onions, chopped
• 4 packages chili powder (original, mild or hot)
• 3 teaspoons salt
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can tomato sauce
• 2 15-ounce cans red kidney beans

Preparation

Brown grown beef and sausage. Add onions and cook until tender. Drain and put into Crock-Pot. 

Add chili powder and mix well. Add crushed tomatoes and tomato sauce and mix well. Stir in kidney beans. Cover Crock-Pot and cook on low for 6 to 8 hours. 

If you start this before you go to work, dinner is ready when you get home. If you start your pot before you go to bed, you will wake up to a delicious pot of chili ready to eat — lunch and dinner are ready — or you may want to carry it to work and share.

Either way, enjoy.