In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft, about 5-7 minutes. Break the beef into small pieces as it cooks.
Drain any excess fat and transfer the beef and onions to the Crockpot.
2. Add the Ingredients:
To the Crockpot, add the tomato sauce, tomato paste, ketchup, mustard (if using), water, brown sugar, chili powder, garlic powder, onion powder, cayenne pepper (if using), and salt and pepper. Stir everything together to combine.
If you’re adding kidney beans for extra texture and heartiness, stir them into the mixture as well.
3. Cook in the Crockpot:
Cover the Crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. Stir occasionally to prevent sticking and ensure the flavors meld together.
If you prefer a thinner chili, add a bit more water during the cooking process until you reach your desired consistency.
4. Taste and Adjust:
Taste the chili and adjust the seasonings if necessary. You can add more chili powder, salt, pepper, or a little extra mustard or ketchup for tanginess.
5. Serve:
Once the chili is ready, serve it over hot dogs, French fries, or even as a topping for nachos or baked potatoes. You can also top it with shredded cheese, chopped onions, or a dollop of sour cream if desired.
