Labchef Crockpot Chili

This has been a work in progress chili.

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 15  corn tortilla chips, crushed
• 1  tablespoon  vegetable oil
• 1  lb ground beef
• 1  yellow onion, chopped fine
• 1  teaspoon salt
• 1  jalapeno, seeded and chopped fine
• 4  garlic cloves, chopped
• 1 (16 ounce) jar salsa (med to hot, ex. pace)
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) can pinto beans, drained
• 1  cup  chicken stock or 1  cup  beef stock or 1  cup water
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 1  teaspoon garlic powder
• 1⁄2 teaspoon ground black pepper
• 1⁄4 cayenne pepper (optional)

Directions

1. Into a slow cooker, add the corn tortilla chips and cush fine (approx 2 handfuls of chips). A potato masher works really well.
2. In a large skillet (cast iron) over med-high heat add the oil and ground beef. Cook and crumble until cooked through.
3. Add the onion and salt and cook until translucent. Add the chopped jalapeno, cook for 1-2 minutes, then add the chopped garlic and cook for another 1-2 minutes.
4. Add the meat mixture to the slow cooker. Add the salsa, tomato sauce, pinto beans, chicken stock, and spices to the slow cooker and mix will.
5. Cook on low for 6-8 hours.
6. Mix well and serve (with cheese, sour cream or hominy) (optional).