New Favorite Chili

"I don't want you to make chili any way other than this ever again," my husband said earnestly as he finished his second bowl of chili tonight.

It is not often that I find food my husband is so enthusiastic about. So when I do, it's sort of like seeing a fleeting shooting star--I'm not really sure if it happened at all, or if I just imagined it.

Anyway, here is the recipe. The resulting chili boasts a sweet and spicy flavor, and a hearty, protein-packed texture. It's sure to please even the pickiest of eaters (it already has!).

Follow the recipe below to enjoy this sweet and spicy, protein-packed chili.

What You'll Need
leftover shredded chicken breast prepared as instructed in Slow Cooker Chicken Tacos
1 lb. extra lean ground beef
3-5 tablespoons jarred minced garlic
2 tablespoons dried oregano
1 teaspoon chili powder
1 tablespoon basil
1 can dark red kidney beans, drained and rinsed
1 can garbanzo beans
1 can diced tomatoes
1 can corn
3 tablespoons sugar
3-5 cups tomato juice (less if you want thicker chili, more if you want thinner chili)

What You'll Do
1. Over medium heat, cook beef with garlic, oregano, chili powder, and basil. Cook, stirring, until beef is completely browned.
2. Combine kidney beans, garbanzo beans, tomatoes, tomato juice, and corn in slow cooker. Stir in beef, leftover chicken, and sugar.
3. Cook on low for eight hours.

Serving Suggestion
Serve with Krusteaz Honey Cornbread.