Crock Pot Chili
Ingredients
- 2 lbs. ground beef
- 2 16-oz cans chili beans – undrained
- 2 14.5-oz cans chili style diced tomatoes – undrained
- 2 jalapeno peppers - diced
- 1 large white onion - diced
- 2 cloves of garlic (or more/less to taste)
- Cayenne pepper to taste
- Chili powder to taste
- ½ cup water, for thinner chili
- Carroll Shelby’s Chili Mix (in chili aisle in a brown box)
Instructions
- Brown the ground beef with the diced onion, garlic, chili powder, and one diced jalapeno pepper.
- Put ½ beef mixture in the crock-pot.
- Pour in one can of the chili beans and one can of tomatoes on top of mixture in crock-pot and stir.
- Add the packet of spices from the Chili Mix and stir.
- Add rest of the beef mixture and cans of beans and tomatoes.
- Add salt, the other jalapeno (diced), and cayenne pepper to taste and stir.
- Cook all day on low.
- Add masa flour at end of day to thicken the chili if necessary, or add water for thinner chili.
- Serve with crackers, cheese, and sour cream.
- I often serve over cooked macaroni noodles.
Notes
You may not need the mix if you have the following ingredients it contains:
· Packet masa flour (add only to thicken if necessary)
· Packet salt
· Packet cayenne pepper (Andy uses entire packet plus some more!)
· Packet of spices (ground chili peppers, masa flour, cumin, oregano, garlic, onion, paprika, and salt)
· Packet masa flour (add only to thicken if necessary)
· Packet salt
· Packet cayenne pepper (Andy uses entire packet plus some more!)
· Packet of spices (ground chili peppers, masa flour, cumin, oregano, garlic, onion, paprika, and salt)
