easiest chili i have ever made. ok i'm not gonna lie- it's the only chili i have ever made. i'm not really into making my own chili but this recipe is sooo yummy! perfect with cornbread muffins and honey!1 lb. lean ground beef
1 medium onion, chopped
1 Tbs. chili powder
1 1/2 tsp. ground cumin
2 cans (16 oz. each) diced tomatoes, undrained
1 can (15 oz.) pinto beans, rinsed and drained
1/2 c. prepared salsa (i used pace)
1/2 c. shredded cheddar cheese
1/4 c. diced onions (i just used a couple pinches left over from the medium onion)
4 tsp. sliced black olives
sour cream
1 medium onion, chopped
1 Tbs. chili powder
1 1/2 tsp. ground cumin
2 cans (16 oz. each) diced tomatoes, undrained
1 can (15 oz.) pinto beans, rinsed and drained
1/2 c. prepared salsa (i used pace)
1/2 c. shredded cheddar cheese
1/4 c. diced onions (i just used a couple pinches left over from the medium onion)
4 tsp. sliced black olives
sour cream
heat large skillet over medium heat. add beef and onion, cook until beef is browned and onion is tender. drain fat. place beef mixture, chili powder, cumin, tomatoes, beans and salsa in slow cooker; stir. cover; cook on LOW 5-6 hours or until flavors are blended and chili is bubbly. season with salt and pepper to taste. serve with sour cream, cheese, onions and olives sprinkled on top!
makes 4-6 servings
1 comment:
This sounds good Kristen. I love the taste of things from the crock-pot, that all day simmered flavor. Chili would be perfect one of these cold winter days.
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