1 lb. ground beef, cooked with 1/2 a diced onion, and drained
2 (15 oz) cans diced tomatoes
1 can Rotel
1 can pinto beans, rinsed and drained
1 can great northern beans, rinsed and drained
1-2 cups of water, depending on how thick you like it
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. paprika
2 Tbsp. chili powder
Combine all ingredients in a medium or large crock pot. Cook on high 4 hours or low 6 hours, stirring frequently. I usually put it in the crock pot at lunch time on low and let it cook all afternoon until suppertime.
Serve with cornbread, sour cream, and shredded cheddar cheese. Leftovers can be frozen for up to 3 months.
Print this recipe!