| Prep Time | 20 Minutes |
| Cook Time | 5 Hours |
| Servings |
|
Ingredients
- 2 lbs. Ground Beef or Venison
- 1 Yellow Onion Chopped
- 2 cloves Garlic Minced
- 1 Jalapeño Minced (Optional)
- 2 28 oz cans Tomatoes or 6 fresh tomatoes
- 1 can Tomato Sauce
- 1 to 2 cans Pinto Beans
- 1 tsp. Onion Powder
- 2 Tbsp. Chili Powder
- 1 tsp. Dried Oregano
- 1 tsp. Salt more to taste
- 1 tsp. Ground Cumin
- Additional Spice Cayenne or Pepper Flakes
- Cilantro leaves to taste (optional)
- Shredded Cheddar to taste (optional)
- Sour Cream to taste (optional)
- Frito Chips to taste (optional)
Ingredients
|
|
Instructions
- Brown ground beef or venison and minced jalapeño in a skillet until all the pink is gone. Drain fat, retaining 1 Tbsp. for onions. Place meat in crockpot.
- Cook onions and garlic in skillet with retained fat until translucent. Add to crockpot mix.
- Add tomatoes, tomato sauce and pinto beans to meat mix. Add spices; onion powder, chili powder, oregano, salt, cumin, and if desired; red pepper and cayenne. Stir.
- Turn crockpot on high and simmer/cook chili for 5 hours, stirring occasionally. Feel free to add more of any spice to suit your tastes.
- Serve with cilantro, sour cream, cheese and frito chips on top for the perfect meal!
Share this Recipe