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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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This is my husband's chili recipe - it's mild, so if you like it spicier, add extra green chilies, cumin, chili powder, black pepper, and garlic! Ingredients:
1 lb ground beef |
14 1/2 ounces tomato sauce, canned |
14 1/2 ounces kidney beans, canned |
14 1/2 ounces pinto beans, canned |
14 1/2 ounces black beans, canned |
1 large yellow onion, diced |
1/4 cup green chili, diced, canned |
1/4 cup celery, diced |
2 medium tomatoes, chopped, fresh or canned |
1 teaspoon cumin powder |
2 tablespoons chili powder |
1 teaspoon garlic powder |
1 teaspoon black pepper, ground |
2 teaspoons salt |
1 cup water |
Directions:
1. In a large frying pan, brown the ground beef; stir frequently and break up into crumble-sized pieces. Drain off the fat.
2. Dump beef and all remaining ingredients into a crockpot (or a large pot) and stir to combine. Cover. Heat on high heat until bubbling; then, reduce heat to low, and stir. Keep heat on low and stir every 30 minutes for 2 to 3 hours. (Optional: if you can safely heat this dish for a total of 8 hours, it will taste its best; but, it will be tasty after only 3 hours of cook time.) Taste, add more seasonings if you desire, stir, and serve.
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