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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 8 |
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This chili is hearty and easy to make! Ingredients:
2 lbs ground beef |
1 teaspoon cumin |
1 tablespoon garlic salt |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (16 ounce) can pinto beans, rinsed and drained |
1 (16 ounce) can dry northern white beans, rinsed and drained |
1 (15 ounce) can tomato sauce |
2 medium onions, chopped |
2 garlic cloves, minced |
2 tablespoons chili powder |
2 teaspoons salt |
1 teaspoon pepper |
1 (15 3/4 ounce) can corn |
2 cups water |
1 (8 ounce) can spicy tomato sauce (the one i'm thinking of is in a yellow can with a duck on it ) |
shredded cheddar cheese |
sour cream |
Directions:
1. In a skillet, cook beef with cumin and garlic salt over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Add the entire can of corn, undrained, water & spicy sauce only during the last half hour.
2. Garnish with cheese and sour cream if desired.
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