2 (15-ounce) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
For serving-
Shredded cheddar cheese
Thinly sliced scallions
Sour cream
Instructions
Heat the oil in a large frying pan over medium
heat until shimmering. Add the onions and bell
pepper, season with salt, and cook, stirring
occasionally, until softened, about 8 minutes.
Add the garlic, chili powder, and cumin, stir
to coat the vegetables, and cook until
fragrant, about 1 minute. Add the ground beef
and measured salt and cook, breaking the meat
into small pieces with a wooden spoon, until
the beef is no longer pink, about 7 minutes.
Transfer the mixture to the slow cooker, add
the diced tomatoes and their juices, tomato
sauce, and beans, and stir to combine. Cover
and cook until the chili thickens and the
flavors meld, about 8 hours on low or 6 hours
on high.
Stir in the jalapeños or green chiles. Taste and
season with salt as needed, and serve with the
cheese, scallions, and sour cream.
Originally Submitted
1/16/2017
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