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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 10 |
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My football loving husband & friends love this chili while watching the games - it's worth the wait. I don't always measure the spices exactly,sometimes I add more chili powder & cayenne pepper. There's usually not leftovers, but it does freeze well. Ingredients:
1 1/2 lbs lean ground beef |
1 large onion, diced |
4 garlic cloves, minced |
1 (28 ounce) can crushed tomatoes |
1 (14 1/2 ounce) can diced tomatoes |
1 (14 1/2 ounce) can mexican-style tomatoes, coarsely chopped |
1/2 cup beef broth |
1 beef bouillon cube |
1 (15 ounce) can chili beans |
1 (15 ounce) can pinto beans or 1 (15 ounce) can kidney beans, rinsed & drained |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1 tablespoon cumin |
1 teaspoon oregano |
1 1/2 tablespoons chili powder |
1/2 teaspoon cayenne pepper |
0.5 (3 ounce) can tomato paste |
Directions:
1. Brown ground beef in a large skillet over medium heat. Add in garlic and onion when meat is no longer red; drain.
2. Stir crushed, Mexican and diced tomatoes in slow cooker. Add beef mixture and beef broth.
3. Add all seasonings & bouillon cube, cover and cook on low for 5 hours or more, or 4 hours on high.
4. If chili is too thin, add tomato paste as needed.
5. Serve with all the trimmings - shredded cheddar, Monterey jack cheese, low fat sour cream, minced onions and garlic bread.
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