The fall just doesn't seem fall-like without a pot of chili brewing in the Crock Pot. For my first weekend home in the past 6 weekends I have decided to whip up my favorite pot of chili and break in the fall with style. My recipe comes to you without any bells nor whistles, but I always get raves about it. The nice thing about the recipe is that you can embelish a bit where you like, or where your pantry takes you.
So cheers to you and yours (as I kick up my Tony Lamas, drink an ice cold Sierra Nevada, and savor my cornbread and chili). Let me know what you think! I'll just sit back and listen to a little Texas Country Music (REK, RRB, or Bingham) and enjoy the rest of my night!
1 lb. extra lean ground beef or turkey breast
1 onion, chopped
3 cloves garlic, chopped
1 large can tomatoes
1 (14.5 oz) can pinto beans (drained)
1 (14.5 oz) can kidney beans (drained)
1-3 Tbsp. chili powder (I grind my own pasilla chili peppers for this)
1/2 tsp. cumin
1 tsp. salt
1/2 tsp. cracked pepper
Optionals: Green onions, cheddar cheese, sour cream, Fritos, cilantro, or chopped jalapeños
In a skillet brown your meat, onions, and garlic together. Add spices. Place in Crock Pot and pour tomatoes and beans on top. Stir and cook for 6-8 hours. Truly this is always best on day 2, but I love the way it makes my house smell and my stomach grumble! Enjoy! I did!!
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