Any Day of the Week Beef Chili

Serves: 6-8
Low: 6-8 hours
High: 3-4 hours


2 medium yellow onions, chopped
4 cloves garlic, minced
2 green bell peppers, chopped
2 pounds ground chuck beef
28 ounces pinto beans, canned, drained
14 ounces tomatoes, canned, drained, chopped
4 ounces green chilies, canned, chopped
2 tsp ground cumin1 tbsp dried oregano
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt1 cup beef or chicken broth
1 cup sour cream, for garnish
1 cup sharp cheddar cheese, grated, for garnish
2 tbsp green onions, thinly sliced, for garnish


In a large skillet, sauté the onions, garlic, and bell peppers until soft. Brown the ground beef and drain off any excess fat.

Transfer the meat and vegetables to the Crock-Pot. Add the remaining ingredients except the garnishes, and mix thoroughly.

Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours.).

To serve, offer the sour cream, cheese and green onions at the table.

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