Crockpot Chili
Servings: 8 people
Equipment
- crockpot
Ingredients
- 2 tbsp Oil
- 1 Yellow onion, chopped
- 1 Green Bell Pepper, chopped
- salt and pepper to taste
- 1.5 lbs Ground Chuck
- 3 cans Pinto Beans, drained
- 2 cans Ro-Tel Diced Tomatoes and Green Chilies
- 1 can Fire Roasted Diced Green Chilies
- 1-2 cans Tomato Sauce
- 4 cloves garlic, minced or finely chopped
- 1/2 tsp Cayane pepper seasoning
- 1 package Texas Chili Kit
- 1/3 cup water used to disolve flour or masa, if needed
Instructions
- Add 1 - 2 tbsp. oil to a large frying pan and heat
- Add chopped onion and bell pepper and saute until onions and peppers are softened
- Add ground chuck and garlic fry until beef is brown and crumbley
- Drain juices from beef and vegies. Transfer to crockpot
- Add beans, tomatoes, green chili and tomato sauce, stir to combine
- Add seasoning mix from the Texas Chili kit and cayanne pepper packet, stir to combine
- Cook on High setting for 2 hours, stiring occassionaly
- Add salt and pepper to taste
- If chili has not thickened pour water into a jar, add mesa packet, seal and shake until dry mixture is combined with water. Slowly add the mixture into the chili until the desired thickness is achieved.
- Turn the crockpot setting to low and allow to cook an addition 15 minutes to half hour.
Notes
Garnish with chopped green onions, diced jalapeno peppers, and shredded cheese as desired.