Sunday Chili

Submitted by Mellie4

"My football loving husband & friends love this chili while watching the games - it's worth the wait. I don't always measure the spices exactly,sometimes I add more chili powder & cayenne pepper. There's usually not leftovers, but it does freeze well."

 

• Ready In: 5hrs 30mins
• Ingredients: 17
• Serves: 10

ingredients

• 1 1⁄2 lbs lean ground beef
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can Mexican-style tomatoes, coarsely chopped
• 1⁄2 cup beef broth
• 1 beef bouillon cube
• 1 (15 ounce) can chili beans
• 1 (15 ounce) can pinto beans or (15 ounce) can kidney beans, rinsed & drained
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 1⁄2 tablespoons chili powder
• 1⁄2 teaspoon cayenne pepper
• 0.5 (3 ounce) can tomato paste

directions

1. Brown ground beef in a large skillet over medium heat. Add in garlic and onion when meat is no longer red; drain.
2. Stir crushed, Mexican and diced tomatoes in slow cooker. Add beef mixture and beef broth.
3. Add all seasonings & bouillon cube, cover and cook on low for 5 hours or more, or 4 hours on high.
4. If chili is too thin, add tomato paste as needed.
5. Serve with all the trimmings - shredded cheddar, Monterey jack cheese, low fat sour cream, minced onions and garlic bread.

Reviews

[Chica Chica]

I reviewed this recipe two years ago and I have left it below--just wanted to say I've made this chilli every year for our Halloween block party since 2007 and it has become a huge hit! There is never a drop left. Thanks again for a wonderful recipe! I made this chili recipe (enough for 40 ppl)for our annual Halloween Block Party on 10/27 and it turned out spectacular! There was exactly one small bowl left when the party was over...always a good sign. Folks put it over their grilled burgers and dogs and raved. The only changes I made were I did add a tub of chili starter, Mrs. Dash, and I used some "Slap ya Mama" instead of plain cayenne pepper. Time seemed to make the difference too. I made it the night before and let it set overnight. When I reheated it the next day the seasonings were perfect. I've already had requests that I make this chili for next year. It was a really economical way to feed lots of folks. This recipe is a keeper!