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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 6 |
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I found this little gem in the coupon insert of my Sunday newspaper and it is the best chili I have ever eaten. How spicy it is depends mostly on how hot of a salsa is used. It is also very versatile as it can be made with either beef, pork, chicken or turkey. Ingredients:
1 1/2 lbs lean ground beef |
1 tablespoon garlic, chopped |
2 onions, finely chopped |
2 stalks celery, thinly sliced |
2 (19 ounce) cans red kidney beans, drained and rinsed |
1 (28 ounce) can diced tomatoes with juice |
1 (5 1/2 ounce) can tomato paste |
2 cups corn kernels |
1/2 cup salsa |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon hot sauce |
1 sweet red pepper, finely chopped |
1 sweet green pepper, finely chopped |
Directions:
1. In a large, non-stick skillet, cook the meat, garlic and onion over medium-high heat, breaking up the meat with a spoon, for 9 to 10 minutes or until fully cooked.
2. With a slotted spoon, transfer to a slow cooker.
3. Add the remaining ingredients, except for the peppers, to the meat and stir to combine.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until bubbly and hot.
5. Stir in the peppers; cover and cook on high for an additional 15 minutes.
6. Adjust seasonings and serve.
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