A fantastic chili that's packed with flavor, meat, and beans. Hearty and comforting, it's perfect for a cool crisp day of watching football. This recipe does take a little babysitting while it simmers on the stove. But, Joyce also gives an option to throw it in the slow cooker for it to cook down and allow the flavors to mingle. Serve the piping hot chili with a piece of buttery, sweet cornbread and the flavor contrasts are fantastic. My personal recipe for spicy chili beans won a "Chili Cook-Off" at a Super Bowl party. There were 10 Crock Pots full of chili in the cook-off. Mine took first place! Most people think that these chili beans have just the right amount of kick! The flavor of these beans is really good, even if you choose to omit or reduce the amount of cayenne pepper if you prefer milder chili beans. When making a larger pot of chili beans, use the larger quantities of ingredients, less quantity, the lesser side of ingredients.
Ingredients :
- 1 1/2-2 pound(s) lean ground beef or turkey. (beef was used in the cook off)
- 1-2 can(s) S&W chili beans or pinto beans (16 oz can)
- add 1 can of black beans for variety and a larger pot of chili. (I prefer the 50% less sodium)
- 1 can(s) S&W kidney beans (15.5 oz can) (store brand is fine for all the beans)
- 1-2 can(s) diced tomatoes with green chilies or Mexican style (4 oz can) (for a larger pot of chili
- add 2 cans of tomatoes)
- 1 can(s) tomato sauce (14 oz)
- 1 can(s) tomato paste with Italian seasoning (6 oz)
- 1 can(s) green chilies
- diced (7 oz)
- 1 - red bell pepper
- 1 medium yellow onion
- diced
- 1 teaspoon(s) garlic
- minced (from jar)
- 1/4 cup(s) mezzetta tamed jalapenos (jar)
- minced
- 2 tablespoon(s) chili powder
- 1 1/2-2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) Mexican oregano
- 1/2-1 teaspoon(s) cayenne pepper
- optional
- - salt & pepper
- optional
- or to taste
Intructions :
- Drizzle about a Tbsp of olive oil or canola oil in a large stockpot on the stove and heat to med-high temp. Saute onion
- jalapenos
- and garlic until onions are almost clear.
- Mince lean ground beef and cook with the onion mixture. Salt and pepper to taste. Add Mexican oregano and stir to blend.
- Add tomatoes
- tomato sauce
- tomato paste
- green chiles
- including the liquid from the tomatoes. Stir to incorporate.
- Drain the liquid from all of the beans. Pour beans into the chili mixture and stir well.
- If you have time to tend to the beans you can leave them in the stockpot. Let the chili beans simmer for 1-2 hours. Make sure to stir periodically. Otherwise
- put the chili mixture & beans into a slow cooker for 4 - 6 hours on low. Then on warm until ready to serve.
- Optional: Serve with corn bread
- Fritos scoops
- shredded cheddar/jack or Mexican blend cheeses
- and sour cream.
- *DIRECTIONS IF YOU ARE GOING TO USE A SLOW COOKER OR CROCK POT:Steps 1
- 2
- & 3are done in a large skillet or large saute pan instead of a stockpot. Pour the ingredients into slow cooker or Crock Pot and continue with steps 4 & 5.
Rated 5/5 based on 90 Reviews
Keyword : chili beans-American-Other Side Dishes-Slow Cooker Crock Pot