All About Food
February 22, 2016
Quick and easy crock pot chili. Ground beef, onion, and tomatoes start this chili, that is highlighted with corn, pinto beans, and chili beans. Slow cooked for 8 hours on LOW, chili is topped with Monterrey Jack cheese and crushed tortilla chips.
2 Pounds Ground Beef
1 Medium Red Onion, chopped
1 Package Taco Seasoning, (1-1/4 ounces)
2 Cans Diced Tomatoes, (14.5 ounces)
1 Can Diced Tomatoes with Green Chilies, (10 ounces)
1 Can Pinto Beans, rinsed and drained, (16 ounces)
1 Can Chili Beans in Sauce, (15 ounces)
1 Cup Frozen Whole Kernel Corn
Monterey Jack Cheese, shredded
Tortilla Chips, slightly crushed
1In a large skillet cook the ground beef and onion, one-half at a time, until the meat is browned and the onion is tender.
2Drain off the fat.
3Transfer to a 3 1/2 to 5-quart crock pot.
4Stir in the dry taco seasoning mix, diced tomatoes, diced tomatoes with green chilies, pinto beans in chili sauce, and corn.
5Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
6Sprinkle each serving with Monterey jack cheese and tortilla chips.
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