Description
A hearty and flavorful chili, perfect for chilly evenings and casual gatherings, made effortlessly in a Crock Pot.
Ingredients
- 1 pound ground beef
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Brown the ground beef over medium heat in a skillet until fully cooked; drain excess fat.
- Transfer the cooked beef to your Crock Pot.
- Add kidney beans, black beans, diced tomatoes, tomato sauce, chopped onion, minced garlic, chili powder, cumin, salt, and pepper to the Crock Pot.
- Stir all ingredients until well mixed.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve warm.
Notes
Top with shredded cheese, sour cream, or cilantro. Store leftovers for up to 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American