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A meaty, tomatoey chili cooked in the crockpot and served over spaghetti with cheese and sour cream.
Heat the vegetable oil over medium-high heat and saute onion until softened and starting to brown, about 8-10 minutes.
Add the onions and all the rest of the chili ingredients to your crockpot. Break up the meat as you add it, then give everything a good stir. Cook on low for 6-8 hours, stirring occasionally. For last 20 minutes, cook without the lid on the crockpot. Any fat (very little for mine) will rise to the top and you can skim it off before serving.
Serve over whole wheat spaghetti, topped with shredded cheddar cheese and low-fat or non-fat sour cream (Trader Joe’s makes the best non-fat sour cream, in my opinion).
My great grandmother’s original recipe for the chili she made in her Muskogee, Oklahoma chili parlor, in the early days of statehood when chili parlors were so popular. I have won 2 chili cook-offs with this simple, historic and authentic recipe for Oklahoma chili.