I used to hate chili. Growing up, I literally would throw up if forced to eat soup. Over the past few years, I’ve managed to acquire a taste for chili, but I’m very particular about how it’s made. It can’t be too soupy. So with a combination of recipes, I made this and it’s my favorite chili ever. Also, as a bonus, it makes enough for me to freeze two bags of it for another time. When the weather is starting to get crisp, this is a perfect (and easy) meal to make. Serve with bread, over baked potatoes, or by itself!

This is what you need:

• 3 pounds ground turkey (or beef), browned
• 1 onion, chopped
• 3 large cans chili beans (around total 60 ounces)
• 1 package mild chili mix
• 2 cans kidney beans (around total 30 ounces)
• 1 can diced tomatoes (14.5 ounces)
• 2 cans tomato paste (12 total ounces)
• 2 teaspoons minced garlic
• 3 teaspoons oregano
• Sour cream

This is how you make it:

1. Stir together all ingredients. Put into crockpot (don’t forget the liner!) and turn on low for 8 hours or medium for 3-4 hours.
2. Go outside your house. Come back in and inhale deeply. Put a dollop of sour cream on top and serve hot.
3. Leftovers can be refrigerated or frozen for another meal.