Chunky Chili the Editors of Publications International, Ltd.
Makes 4 (1-1/2-cup) servings
|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||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|
- 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.
Serve with tossed green salad and cornbread muffins.
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