The recipe is so easy and delicious, you need to try it and I think you will be hooked! In the Notes I have the slow cooker instructions in case that works better for you.
Enjoy!
Ingredients
2 lbs. ground beef – 85/15
1 yellow onion – diced
2 stalks celery – chopped
1 green bell pepper – chopped
29 oz. canned tomato sauce
29 oz. canned kidney beans – not drained
29 oz. canned pinto beans – not drained
28 oz. canned tomatoes – chopped and not drained
1 diced jalapeño – de-seeded and de-veined
1 Tbsp. cumin powder
¼ cup chili powder
1 tsp. black pepper
2 tsp. salt
1 cup water or tomato juice
1 Tbsp. butter
Directions
In a heavy bottomed stockpot brown the ground beef, breaking it up into small pieces.
Drain the fat.
Add the rest of the ingredients – except the butter – and bring to a boil.
Lower heat and bring to a simmer and cook uncovered – make sure to keep at a simmer level – for 2 hours stirring occasionally.
Add in the butter and stir until fully melted and incorporated.
Serve.
Notes
• Slow Cooker: This is perfect, and you don’t have to keep a watchful eye! Just brown the ground beef, drain, then combine the rest of the ingredients (except butter) in a slow cooker. Cook on low for about 4 hours. Stir in the butter and it is ready to serve!
• Toppings: These are fun, and everyone can tailor their bowl how they like. Fritos, shredded cheese, sour cream, black olives, extra jalapeño, diced red onion… anything your family loves.
• Vegetarian: Substitute vegetarian crumbles for the ground beef and it is still delicious!
• Beans: Sometimes I use pinto beans with jalapeños instead of plain pinto beans. Also, if you don’t have the specific beans on hand, you can substitute the beans. I have used Great Northern beans and they were great.
• You can substitute a small can of green chilis in place of jalapeño.
• Make sure you keep it on low and barely a simmer. Stir occasionally to make sure the chili doesn’t stick to the bottom.
• Storing: Cool leftover chili and put in an airtight container. Refrigerate up to 5 days.
• Freezing: Cool the chili, place in airtight container, and freeze for up to 3 months.