Ingredients
- 1 3/4 pound 80/20 hamburger
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium yellow onion
- 1 jalapeño pepper
- 3 cloves garlic
- 1 28 ounce can tomato sauce
- 1 15 ounce can red kidney beans
- 1/8 cup chili powder
- 1/8 cup hot Mexican chili powder
- 1 teaspoon cumin
Preparation
Step 1
Brown hamburger in a skillet sprayed with non stick cooking spray over medium heat. Season with salt and pepper. Transfer hamburger to paper towel lined plate to drain. Add the hamburger to the Crock Pot. Dice onion, jalapeño and garlic and cook in pan juices until softened (about 3 minutes) and remove from pan with slotted spoon to the Crock Pot. Next add the tomato sauce. Drain and rinse the beans and add to the Crock Pot. Finally, add the chili powders and cumin. Stir to combine and cook on low for 3 to 4 hours. Serve with a garnish of Mexican shredded cheese, sour cream and diced red onion.
Note: This recipe makes for a medium heat chili. For a milder chili use 1/4 cup chili powder or for spicier chili use 1/4 cup hot Mexican chili powder.