Hands-down, the easiest chili I’ve ever made. Most of the ingredients are probably already in your pantry!
Our friends serve a variation of this chili every year for their Boxing Day party. I’ve experimented with it — accidentally turning it into 5-alarm, once — until I can now make it with my eyes closed, so to speak.
This a relatively low-carb chili. But you can make it even lower in carbs if you substitute a can of diced tomatoes for the can of black beans.
And it’s a slow-cooker recipe, to boot!
Hearty, meaty chili slow-cooked in a 6-quart crock pot.
- Course: Main Dish
- Cuisine: American
- Servings: 8
- 1 24-oz jarmedium salsa
- 2 14-oz cans organic diced tomatoes
- 1 15-oz canorganic black beans
- 1 10 oz canMexican tomatoes
- 20-24 ozpico de gallo
- 1-2 Tchili powder
- 1 Tgarlic powder
- 1 Toregano
- 1 Tcinnamon
- 1 lborganic hamburger
- 2 lbbeef cut into bite-sized pieces
- seasoning for beef (I use Mrs. Dash)
- Open the containers and pour into the slow cooker. Turn it on low.
- Add the spices; stir well.
- Brown the meat in a skillet. I season generously with Mrs. Dash.
- Drain the fat, then add the meat to the slow cooker.
- Stir again.
- Cover and cook 8 hours on low.
- Serve with sour cream, shredded cheddar cheese, and corn chips.
I recommend using three pounds of meat. I usually use the ratio set out in this recipe because my family likes chunks of beef in their chili. But there is no reason not to reverse the ratio. Or use some other meat!
Make this a more low-carb meal by substituting a can of diced tomatoes for one can of black beans.
The quality of the beef is important. We’ve settled on chuck for the grade of beef that’s our favorite. I watch for what’s on sale at the grocery store, or I buy Costco’s chuck-based ribs-that-aren’t. Stew beef is often less expensive per pound, but is also sometimes a form of mystery meat.