Crock Pot Chili (Michelle's Chili Mac)

Bowden's Recipes

1 pound ground beef

1 (15oz) can kidney beans, rinsed and drained

1 (14.5 oz) can diced tomatoes

2 (14.5 oz) cans Mexican-style stewed tomatoes

1 green bell pepper, chopped

1( 4oz) can diced green chile peppers

2 tbs chili powder

2 cloves garlic, minced

1 teaspoons sea salt

ground black pepper to taste

1 (8 oz) can whole kernel corn (no salt added), drained

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until brown and crumbly, 5 to 7 minutes, drain and discard grease. Transfer beef to slow cooker. Stir remaining ingredients except corn into into the ground beef. Cook on low 5 ½ to 7 ½ hours. Stir corn into the chili and continue cooking 30 more minutes.

Serve leftovers over elbow noodles.

Page footer