Description
Slow cooked chili with Ground beef tomatoes, beans and jalapenos and a spicy seasoning, This Crock Pot chili is a great meal for the week day!
Ingredients
- FOR THE CHILI SEASONINGS:
- 4 Tablespoons Chili Powder
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Ground Cumin
- 1 teaspoon Ground Cayenne Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
- FOR THE CHILI:
- 1 whole Medium Sized Yellow Onion
- 2 whole Large Jalapenos
- 2 cloves Garlic
- 32 ounces, fluid Canned Pinto Beans
- 32 ounces, fluid Canned Kidney Beans
- 2-½ pounds Ground Beef
- 1 Tablespoon Salt
- 30 ounces, fluid Canned Diced Tomatoes
- FOR SERVING:
- 1 cup Chopped Onion – For Garnish
- 2 whole Jalapeno, Sliced – For Garnish
- 6 ounces, weight Grated Cheese For Garnish
Preparation
Add all the chili seasoning spices together in a bowl and mix.
Chop the onion, 1 jalapeno and the garlic for the meat. Set aside. Take about a cup of kidney beans and a cup of pinto beans and put them in a blender. This isn’t an exact science, the more you use the thicker your chili will be. Blend for about 2 minutes and set aside.
In a large pot over medium heat, brown the ground beef for about 5 minutes and drain. Mix in about 3 tablespoons of the chili seasoning, 2 teaspoons of salt, and the onion, garlic and pepper you chopped. Cook for about 2 minutes, chopping up the meat into small pieces. Put it into a large crockpot.
Add the tomatoes and remaining whole beans. Stir together. Now add the bean paste, 2-3 more tablespoons of chili seasoning and the remaining jalepeno (sliced). Cook for about 4-6 hours in the crockpot on low.
When ready, turn the heat off and let it sit for about 30 minutes. Slowly add the remaining 2 teaspoons of salt, tasting as you go until you get the flavor that you want.
Top with garnishes and enjoy!
