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.