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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 12 |
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This dish is pleasing to the eye and to the palate! You can easily adjust the spices to suit your taste, and add Tabasco or hot pepper sauce if you'd like more heat. I usually serve my chili over corn chips, topped with shredded cheese and sour cream. This recipe is always a bit hit at potlucks! Ingredients:
1 (15 ounce) can black beans |
1 (15 1/2 ounce) can chili beans or 1 (15 1/2 ounce) can red beans |
1 (15 1/2 ounce) can kidney beans, drained |
1 (15 ounce) can pinto beans, drained |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can beef broth |
1 green pepper, diced |
1 medium onion, diced |
2 garlic cloves, minced |
2 lbs ground beef |
2 tablespoons chili powder |
2 tablespoons mrs dash southwest chipotle seasoning mix |
1/4 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/4 cup taco seasoning |
1/4 teaspoon fresh coarse ground black pepper |
1/2 teaspoon salt |
Directions:
1. Brown beef with onions, green peppers, garlic, and taco seasoning until meat is cooked through and onions are clear.
2. Place cooked beef mixture in crockpot.
3. Add all canned items, ending with the broth.
4. Add the spices and mix through lightly.
5. Cover and cook on low for 5-6 hours.
6. If not using a crockpot, place all in large Dutch oven, and simmer for at least 1 hour over low heat.
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