As soon as there’s a discernible chill in the air, I hoist my crockpot onto the kitchen counter and dump in a few ingredients for one of our family favorites, a hearty meat-and-bean chili. There are a lot of reasons to love this recipe, not the least of which is that it reminds us of the lovely couple, Tony and Marie, who first shared it with us.
But, since you don’t know Tony and Marie, you might be more intrigued by these facts: it’s tasty, easy and economical. And that’s a culinary trinity that’s certain to get me into the kitchen!
Please, give it a try and let me know what you think.
This makes a large batch. With two adults and three young children, we always have enough left over for at least one more meal. So I usually make this once a month and freeze half of it to enj0y a couple of weeks later. One of my favorite uses for the leftovers is Taco Salad. Delicious!
1.5 lbs lean ground beef or turkey
1 small yellow onion, finely chopped
3 (15.5 oz.) cans beans, drained (I use all black beans, but you can use a different type or three different kinds altogether — it’s your chili!)
1 (8 oz.) can tomato sauce
1 (4.5 oz) can chopped green chiles (such as Ortega)
2 Tbs. cumin (ta-da! the star ingredient, here!)
1 tsp. chili powder (or more, to taste)
Garnishes and sides: shredded cheese, sour cream, salsa, pico de gallo, saltine crackers, sweet yellow cornbread, Fritos, Tortilla chips, warm corn or flour tortillas
Put it Together: Brown the meat in a large skillet over medium heat. After the meat starts to brown, add in the chopped onion. Dump the meat and onion mixture and the remaining ingredients into the crockpot and cook 6-8 hours on low heat. If you want this to be ready a little faster, cook the meat all the way through before adding it to the crockpot, then heat all ingredients together for 3-4 hours on high.