Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Yield: 6 Servings
This Crock Pot Chili will not only satisfy all your cravings but as well as your soul! I kid you not! Try this recipe and taste it yourself! I will never get tired of recommending this because I believe that everyone should taste how delicious this dish is! Feel free to tweak it a bit to your preference. Have a blessed day, friends, and I hope you are all well today. Enjoy!
1 (16 ounces) can tomato sauce
1 (16 ounces) can diced tomatoes
1 (16 ounces) can pinto beans, drained and rinsed
1 lb ground beef
2 cloves garlic, minced
1/2 large onion, diced
1/2 tbsp oregano
1/2 tsp garlic powder
1 (16 ounces) can kidney beans, drained and rinsed
2 tbsp chilli powder
1/2 tsp cumin
1 tbsp Worcestershire sauce
1/2 tbsp extra virgin olive oil
Shredded cheese and sour cream, for topping
1/4 c water
1 tbsp hot sauce (such as Tabasco)
1 tbsp liquid from a jar of pepperoncini pepper
Place a large skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the onion and sauté until soft.
Add the garlic and sauté until aromatic.
Add the ground beef, then cook until crumbly and brown.
In a slow cooker, add the kidney beans, diced tomatoes, tomato sauce, and pinto beans. Stir until well blended.
Transfer the browned beef into the slow cooker. Stir until well combined.
Add chilli powder, cumin, oregano, and garlic. Stir until well blended.
Add the hot sauce, pepper liquid, Worcestershire sauce, and water. Stir until well blended.
Cover the slow cooker and cook everything for about 4 hours on a low setting.
Serve right away and enjoy!
Serving Size: 1/6 of recipe, Calories: 286 | Sugar: 5g | Sodium: 775g | Fat: 14g | Saturated Fat: 11g | Unsaturated Fat: 1g | Trans Fat: 0g | Carbohydrates: 20g | Fiber: 41g | Protein: 20g | Cholesterol: 34mg