A rich, tasty chili that is easy to prepare and cooked all day. No long list of ingredients, you probably have them all in your pantry already!
This really NEEDS a good long stay in the crockpot, in order to blend all the flavors properly. I LOVE making this chili – it’s so easy, makes a LOT (so plenty to freeze for later – chili dogs? a quick lunch?) Served with some corn bread, or tortillas, this is a hearty dinner ready for when you walk in the door! A note about chili powder. Whenever that appears in a recipe, it refers to a chili powder BLEND, not pure ground chillies.
- 1 lb lean ground beef
- 1 medium onion chopped (about a cup)
- 2 14 oz cans diced tomatoes
- 1 14 oz can of pinto beans drained and rinsed (or kidney beans)
- 1 14oz can of black beans drained and rinsed
- 1/2 cup salsa
- 1 Tbs of chili powder
- 1 Tbs ½of cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Brown the beef and onion in a large pan at a medium high heat until beef is browned, and onion is tender. Drain and discard fat.
Place beef and onions, and all remaining ingredients in the crock pot.
Stir, cover and cook on for 6-8 hours or until flavors are well blended.
Serve with corn bread, in a tortilla, or in a bowl topped with cheese, sour cream.