I Feel Like Chili Tonight!

I know it's about a million degrees outside, but I was in the mood for chili the other night. Well, that and the checkered husband asked me for it. So I made two bean chili with corn and pasta for supper. Yum!

 

Slow Cooker Two Bean Chili with Corn and Pasta

 

Two Bean Chili with Corn and Pasta, served with Shredded Cheddar

Ingredients

1 1/2 - 2 pounds lean ground beef
1 teaspoon cumin
1 teaspoon chili powder
1 can dark red kidney beans, drained
1 can light red kidney beans, drained
1 can corn, drained
1/3 pound small noodles (ditalini, elbows, etc)
1 can diced tomatoes

Chili Seasoning Powder
4 teaspoons chili powder

2 teaspoons crushed red pepper

3 teaspoons garlic powder

1 teaspoon white sugar

1 teaspoon brown sugar

2 teaspoons ground cumin

2 teaspoons dried parsley

2 teaspoons seasoned salt

1 teaspoon dried basil

1 teaspoon cocoa powder (trust me!)

Directions
1. Brown the ground beef in a skillet, stir in 1 teaspoon cumin and 1 teaspoon chili powder; drain.
2. In a small bowl, combine all the ingredients for the chili seasoning powder. (Or, use your favorite premade mix (2 packets) and add the brown sugar and cocoa powder).
3. In your crockpot, combine beans, corn, tomatoes, spice powder and beef; stir.
4. Set your crockpot on high for 4-6 hours or low for 6-8 hours, stirring every so often.
5. Prepare pasta as indicated on package. Add to chili just before ready to serve and stir.

Serve with shredded cheese, sour cream, or your favorite toppings!