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My family is in love with this chili recipe. It is from a very good cook who has been a part of the Matt and Shari family for a very long time. She was part of our previous message board and donated many recipes to a small recipe book that was created by the gals on “the board”. This one is definitely a keeper!
Ingredients:
- 1 lb. ground beef chuck
- 2 cups chopped onions
- 1- 29 ounce can tomato puree
- 1 can (about 15 oz.) of each black beans, Chickpeas, and red kidney beans, rinsed
- 1 – 14 ½ ounce can zesty diced tomatoes with mild green chilies
- 3 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tbsp. salt
Instructions:
1) Cook the beef and onions in a large non-stick skillet until meat is browned and onions are translucent.
2) Transfer beef and onions to a 3 ½ quart or larger slow cooker and stir in the remaining ingredients. (This can be done the night before.)
3) Cover and cook on high 3 to 4 hours or on low 8 to 10 hours.
4) Serve with all of your favorite toppings. We tried oyster crackers, lettuce, scallions, sour cream, and shredded cheese. YUM!
Shari
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