This is the perfect chili recipe! Lots of flavor, a hint of spice, and has lots of meat, beans and veggies! I love making this chili on a cold winters day. What's better than chili cooking all day in a slow cooker and then ready just in time to watch a football game!?! I serve this chili with sliced avocado, shredded Mexican cheese, a dollop of sour cream, and a handful of tortilla chips to dunk on the side. This recipe is kid approved and they love dunking the chips into the chili.
Prep time: 15 minutes Cook time: 4 hours on high or 6-8 hours on low
Ingredients:
-2 lbs. of lean ground beef
-1 28oz can of crushed tomatoes
-1 15oz can of diced tomatoes
-5 tablespoons of tomato paste
-1 15oz can of kidney beans
-1 15oz can of black beans
-1 large onion (chopped)
-1 large green pepper (chopped)
-1 large red pepper (chopped)
-1 large jalapeño (sliced)
-1 teaspoon cumin
-1 teaspoon oregano
-11/2 teaspoon paprika
-11/2 teaspoon chili powder
-1/2 teaspoon pepper
-1/4 teaspoon salt
-1/8 cayenne pepper (optional)
Next Step:
-Fully cook your beef on the stovetop and break into small pieces. Set aside.
-Chop up your peppers and onions.
-Drain and rinse the beans.
-Add everything to the slow cooker. Your meat, peppers (red, green, and jalapeño), onions, crushed tomatoes, diced tomatoes, cumin, oregano, paprika, chili powder, pepper, salt, and cayenne pepper.
-Cover and cook on high for 4 hours or low for 6-8 hours.
-When there is 1 hour left to cook quickly take off the lid and stir. Put cover back on and cook for the remaining hour.
-Serve in bowls and add sliced avocado, shredded Mexican cheese, and a dollop of sour cream. Serve with tortilla chips on the side.
-ENJOY!!!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet
