MountainWestBob’s Easy Crockpot Chili

We blog about this recipe here.

MountainWestBob's Easy Crockpot Chili

  • 1 lb minced or ground beef or ground chicken
  • 1/2 c flour
  • 2 T olive oil
  • kosher salt (1 tsp per pound of meat is about right)
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 1 8 oz can Hatch green chili (mild, unless you’re wild and crazy)
  • 1 8 oz can tomato sauce
  • 1 T red chile flakes
  • 1 can (about 15 oz) corn or 1 bag frozen corn or frozen fire-roasted corn
  • 2 cans (about 15 oz) diced and fire roasted tomatoes
  • 1 can pinto beans, (about 15 oz) drained and rinsed
  • 1 can (about 15 oz) red beans or kidney beans, drained an rinsed
  • 1 can (about 15 oz) black beans (optional), drained and rinsed
  • 1 6 oz can tomato paste

Mix the beef with the flour (clean hands work well); heat the olive oil in a pan over medium high heat.  Add the meat and stir occasionally until it’s nicely browned.  Sprinkle with a pinch of salt.

Mix the remaining ingredients together and add that mixture and the browned meat to the crockpot.  Cook for 8 hours on low heat.

Serve with flour or corn tortillas and some Cholula Hot Pepper Sauce for flavor.

Any leftovers will be great reheated in a pan or the microwave – and the chili will freeze well too.

Recipe brought to you by MountainWestBob and BigLittleMeals.com.

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