I made this chili this weekend and it was so delicious that I wanted to share. And it makes a lot of food (as you’ll see from the pictures below), so you’ll be eating it for a few days!
1 can chili beans w/liquid
1 can red kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced green chiles
1 pound ground beef, browned and drained
½ pound ground turkey, browned and drained
1 large green pepper, diced
1 large onion, diced
1 package McCormick Chili seasoning (optional – I don’t normally use it)
1 package Taco seasoning
1 package Fajita seasoning
½ cup corn salsa (optional)
6-8 beef bouillon cubes & 1 cup water (or 2 cans of beef broth)
¾ can tomato juice
Fresh cilantro – chopped or torn (optional)
Combine beans, meat, vegetables, cilantro, and spices in crockpot. Add water and tomato juice. Cook on High for 4 hours or Low for 6-8 hours. Serve with cheese and/or sour cream.
This is not a spicy chili. It’s filling and warms from within on chilly days, but if you prefer your chili with some heat, you will need to add in some jalapenos, habaneros, or other peppers. Also, I never use chunky tomatoes of any kind because my husband hates them. However, this chili would be great with some diced tomatoes thrown in.
Wife, proud Jew, full-time career woman, writer, blogger, avid RVer, reader, crafter, dog mom, amateur historian. Dream of climbing Mt. Rainier. Although a Hoosier by birth, the Pacific Northwest is my home.