Thursday, September 3, 2009

Spicy Chili

This is our favorite chili recipe. It's really not too spicy, but the Rotel adds a little kick!

Spicy Chili

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.

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6 comments:

Lilyofthevalley - Tanya said...

Sounds delicious!

Denise said...

I will definitely try this, we love chili.

midRae said...

Mmmmmmm.....

Sally-Ann said...

I am always on the look out for a good chili recipe. Will add this to my list to try!

Lynnette Kraft said...

We eat a lot of chili in the cooler months. I've never tried northern beans in mine - or paprika. I'll have to add those and see how we like. Are you getting hungry yet?
:)

croleyc69 said...

We love chili !!!
Caroline