Love eating hot chili with cheese on a cold night! Yum! Recipe in post.
Remember – I cook for an army – so be prepared to have leftovers if you don’t have a big family like I do – or cut the recipe in half if you need to.
Ingredients
- 2 lbs of stew meat OR 2 lbs of ground beef
- If you use ground beef – cook and drain the meat first
- 1 can of Dark Red Kidney beans – drained
- 1 can of Light Red Kidney beans – drained
- 1 can of Black beans – drained and rinsed
- 1 can of Pinto beans – drained
- 1 large onion – diced
- 2 cans diced tomato – chili flavor if you want
- 2 cans tomato paste (the small ones)
- sliced jalepenos (optional – I usually don’t include them – but add them to Tony’s bowl when serving him)
- 1-2 pkgs of Chili seasoning (1 usually only use one, but if you want more kick you can use 2)
- Salt, pepper, garlic powder, and paprika (I recommend throwing some in) to taste
- Shredded Cheddar Cheese
Instructions
- Add stew meat (raw) or ground beef (cooked) to crockpot
- Add chili seasoning, salt, pepper, garlic powder, paprika
- Add beans, onion, diced tomato (do not drain), and tomato paste to crockpot
- Set on low for 8 hours ( I don’t like to cook this on high as I like the meat to get tender and soak up the seasonings)
- Serve with shredded cheese on top, add jalapeno’s if you like them – also is good served over cornbread or with Fritos