Thick & Hearty Chili
Chili is such an easy food that can be eaten in so many ways. It doesn't have to always be served in a bowl, but that's usually how we like it on the day I make it.
- 1 lb ground beef
- 2 quarts home canned pinto beans or around 60 oz. store bought is fine
- 2-4 Tbsp chili powder
- 1 Tbsp cumin or to taste
- 8 oz tomato sauce or 15 oz diced tomatoes, if you prefer
- 1-2 fresh jalapenos
- 1 tsp salt I use pink himalayan salt
- 1 tsp dried oregano
- 2-3 tsp onion powder
- 1/2 tsp black pepper
Brown you ground beef with minced garlic and onion powder, and drain.
Return meat mixture to the pan or cooker and add all the rest of the ingredients.
If you are using a large stock pot, bring to a boil, then simmer for about an hour for the flavors to mesh together. Stir every 10 minutes or so to prevent burning. If you are using a slow cooker, turn it on low for 4 hours. If you are using the Crock Pot Express, secure the lid, close the steam pressure valve, and use the soup setting to heat your chili (about 30-40 minutes total).