Wednesday, April 20, 2016

Slow Cooker Chili

2 lb ground beef, browned
2 onions, diced & grilled
2 green bell pepper, diced
1 jalapeno, finely chopped
4 tablespoons cumin
3 tablespoons chili powder
2 teaspoon salt
2 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 (14 ounce) can Mexican-style tomatoes (like Rotel)
4 (8 ounce) cans tomato sauce
2 (14 ounce) can kidney beans, drained and rinsed
2 (14 ounce) can black beans, drained and rinsed
2 (14 ounce) can whole kernel sweet corn
2 cup water

sour cream
shredded cheese
green onion or chives

In 4- to 5-quart slow cooker,
place the beef in a slow cooker, and mix in onion, green bell pepper, jalapeno, tomato sauce, Mexican-style tomatoes, kidney beans, black beans and corn.
Season with chili powder, smoked paprika, cayenne pepper, cumin, salt and black pepper. Finally pour over the water.
Cover, and cook 8 hours on Low.
After chili is cooked mix well.
Top chili with shredded cheese, sour cream and green onion or chives.
Serve with saltine crackers or toasted piece of bread.
You can use this chili in baked potato, Frito chili pie, hot dogs, and/or burgers.

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