This is a good, thick, hearty, not spicy (but could be), chunky, not soupy chili. You could easily make it spicier by adding some heat or if you have some bell peppers laying around or another can of beans you can put those in as well. Feel free to make it just as it is or to adjust to your taste.
Also please excuse the photo. I forgot to take a photo the night I made it so I had to take one at work with the left overs (which were really good by the way).
Chili Chili Bobili in the Slow Cooker
Ingredients
- 1lb lean ground beef
- 4 garlic cloves, diced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 28oz can crushed tomatoes
- 1 15oz can tomato sauce
- 1 15oz can kidney beans, rinsed and drained
- 1 15 oz can great northern beans, rinsed and drained
- 1 medium yellow onion, chopped small
- 1 4oz can green chilis (not drained)
- 1 15oz can yellow/white corn just drained
Instructions
- In a large non-stick skillet brown the beef over medium heat. Add the garlic, chili powder and cumin and cook until garlic is fragrant.
- Add everything into the slow cooker along with the meat, mix thoroughly, and cook for 6-6.5 hours on low.
Serve with ideas: rice, egg noodles, tortilla chips, freshly shredded cheese, sliced scallions, hot sauce or cornbread.
Sparks from the Kitchen 