ok, FOSH good.
INGREDIENTS:
2 pounds ground round
1 medium yellow onion, diced
2-3 small cloves of garlic, minced
1 tablespoon olive oil or butter
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
32 ounces {4 cups} tomato sauce
2 {14.5 ounce} cans fire-roasted diced tomatoes
3/4 cup frozen corn
2 {4 ounce} cans {mild or spicy} diced green chiles
2 tablespoons chili powder
1 tablespoon plus 2 teaspoons cumin
1-1/2 teaspoon Kosher salt
3/4 teaspoon black pepper
1 teaspoon paprika
1 teaspoon oregano, ground in the palm of your hand
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pinches {more or less} red pepper flakes
taco fixins' {sour cream, shredded cheese, black olives, diced red onion, cilantro, tortilla chips, cornbread}, optional
DIRECTIONS:
In a deep 10 inch skillet, measure a tablespoon of olive oil over medium-high heat. Once hot, add in the ground round and onions. After a brown crust forms on the bottom of the ground beef, use a wooden spatula to break up the ground round.
Reduce the temperature to medium and cook the onions and the beef together until the onions are soft and the beef is fully cooked. Add in the minced garlic and cook for 1-2 minutes.
Use a slotted spoon to transfer the beef/onion mixture to your crock pot. Add in the beans, chiles, corn, seasonings, and add in the cans of diced tomato and tomato sauce. Stir to incorporate all of the ingredients.
Set your crock pot on HIGH for 4 hours, or LOW for 6-8 hours... depending on your day.
Serve this yummy taco chili with sour cream, shredded cheese, black olives, a little diced red onion, tortilla chips, cornbread, and/or a few torn cilantro leaves. Really, anything your heart desires will work!
Enjoy!
*www.simplyscratch.com