Brown the beef and onion in a large skillet over medium-high heat until beef is browned, and onion is tender. Drain and discard fat
Open all the cans – drain and rinse the beans, but leave the juices in with the diced tomatoes.
Place beef and onions, and all remaining ingredients in the crockpot.
Stir, cover and cook (stirring occasionally) on for 6-8 hours or until flavors are well blended.
Whenever “chili powder” appears in a recipe, it refers to a chili powder BLEND, not pure ground chilies.You can skip the browning step of the ground beef, but I think it adds a better flavor to the finished dish.What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Substitutions/AdditionsStir some fresh cilantro through it at the end of cooking for a fresh burst of flavor!Looking for more color? Add some green onions before serving, too!Add some chopped red or green bell peppers to the onions for some extra flavor or colorMix up the types of beans used. I use kidney beans, black beans, pinto beans, cannellini beans, and even garbanzo beans. Whatever you have!Want to dial up the heat? Add some crushed chili flakes with the other spices
This recipe can be frozen after cooking. Ladle into freezer safe containers, leaving a little room at the top for expansion. You can safely freeze this up to 6 months.