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