 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
This is a quick easy supper that my kids have loved for years. It can be tossed together in about 35 minutes on the stove or cooked all day in a crockpot. Ingredients:
1 1/2 lbs lean ground beef |
1 large onion, finely chopped |
2 garlic cloves, minced |
1 -2 tablespoon chili powder |
1 -2 teaspoon ground cumin |
1 teaspoon salt (to taste) |
1/2 teaspoon black pepper |
1/4 teaspoon ground cayenne pepper (optional) |
15 ounces dark red kidney beans |
15 ounces red kidney beans |
15 ounces black beans |
15 ounces pinto beans |
15 ounces chickpeas |
2 (15 ounce) cans rotel diced tomatoes with green chilies |
15 ounces tomato sauce |
1 -2 cup shredded cheddar cheese or 1 -2 cup monterey jack cheese |
taco chips |
sour cream |
diced bell pepper |
diced onion |
Directions:
1. Brown ground beef with onions and garlic, drain. Stir in chile powder, cumin, salt and peppers.
2. Let it simmer about 5 minutes then add all canned ingredients (do not drain anything before adding to chili). Stir well and simmer until heated through.
3. Serve with shredded cheese, taco chips, sour cream and/or diced peppers and onions to taste.
4. *Can layer crumbled ground beef and diced veggies with spices, canned beans, tomatoes and tomato sauce in crock pot. Cook on low for 8 hours.
5. Makes great leftovers, if you have any left! My husband, sons, daughter and grandsons can make this disappear in one meal!
|
|