Serve this hearty chili over rice for a simple meal, or do it up Deen style over a bowl of Fritos corn chips with cheese, fresh onions, and sour cream. It sure tastes good with Moist-and-Easy Corn Bread (page 45).

　　

Ingredients

serves 4 to 8

　　1 tablespoon olive oil

　　1 1/2 pounds ground beef

　　2 1/2 teaspoons The Lady’s House Seasoning (page 7)

　　5 tablespoons chili powder

　　Four 15-ounce cans kidney beans, rinsed and drained

　　Three 14 1/2-ounce cans diced tomatoes, drained

　　1 medium onion, chopped

　　1 garlic clove, finely chopped

　　Sour cream, for serving

　　Grated cheddar cheese, for serving

　　

Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the beef and brown for 5 to 7 minutes, or until the meat is no longer pink. Pour off the drippings and add 1 1/2 teaspoons of the house seasoning and 2 tablespoons of the chili powder.

　　

Step 2

Transfer the beef mixture to the crockpot. Stir in the kidney beans, tomatoes, onion, garlic, the remaining 1 teaspoon house seasoning, and the remaining 3 tablespoons chili powder.

　　

Step 3

Cover and cook on high for 4 hours or on low for 8 hours. Serve hot with a dollop of sour cream and a generous sprinkling of grated cheddar cheese.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.