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CJ’s SOUTHWEST CHILI
*This recipe will yield 12-15 servings and will require a large crock pot. Cut the amounts in half for fewer people or a smaller pot.
INGREDIENTS
- 2 lbs. lean ground beef (recommend 96% to minimize grease).
- 2 medium onions, chopped.
- 1 large green pepper, chopped.
- 1 large red pepper, chopped.
- 1 large yellow pepper, chopped.
- 2 tablespoons garlic, minced.
- 2 14.5 oz. cans red pinto beans.
- 2 14.5 oz. cans black beans.
- 2 14.5 oz. cans diced tomatoes.
- 2 14.5 oz. cans tomato sauce.
- 1 16 oz. jar salsa, mild.
- 1 4 oz. can green chilies, diced.
- 2 teaspoons Worcestershire sauce.
- 2 tablespoons chili powder.
- 1 teaspoon cayenne pepper.
- 1 teaspoon ground black pepper.
- 1 teaspoon hot red pepper flakes.
- 1 teaspoon paprika.
- Sea Salt to taste.
DIRECTIONS
- Brown ground beef in large skillet.
- Drain off any excess grease.
- Add minced garlic, chopped onions and peppers with meat, mix thoroughly, cook for 5 minutes.
- Drain liquid from tomatoes, add tomatoes and tomato sauce to crock pot.
- Drain liquid from kidney and black beans, add to crock pot.
- Drain any excess liquid from green chilies, add to crock pot.
- Add meat mixture and all remaining ingredients and seasonings to crock pot.
- Stir and mix throughly.
- Set crock pot temperature setting to LOW.
- Let simmer for 2-3 hours, stirring occasionally.
OPTIONAL TOPPINGS
- Jalapena peppers, diced.
- Shredded cheese (cheddar, pepper jack or mozzerella works nicely).
- Sour cream, dollop.