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Chunky Chili
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Chunky Chili
YIELD Makes 4 (1-1/2-cup) servings
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INGREDIENTS
| 1 | pound 90% lean ground beef |
| 1 | medium onion, chopped |
| 2 | cans (14-1/2 ounces each) diced tomatoes, undrained |
| 1 | can (15 ounces) pinto beans, rinsed and drained |
| 1/2 | cup salsa |
| 1 | tablespoon chili powder |
| 1‑1/2 | teaspoons ground cumin |
| Salt and black pepper | |
| 1/2 | cup (2 ounces) shredded Cheddar cheese |
| 3 | tablespoons sour cream |
| Sliced black olives | |
PREPARATION:
Slow Cooker Directions
- Cook and stir beef and onion in large skillet at medium-high heat until beef is browned and onion is tender. Drain fat. Place beef mixture, tomatoes with juice, beans, salsa, chili powder and cumin in slow cooker; stir. Cover; cook on LOW 5 to 6 hours or until flavors are blended. Season to taste with salt and pepper. Serve with cheese, sour cream and olives.
Serving Suggestion
Serve with tossed green salad and cornbread muffins.
This recipe appears in:
Chilis
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