This chili may be chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese.
—MALLORY LYNCH MADISON, WI
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS (2 1/4 QUARTS)
1 pound lean ground beef (90% lean)
1 large sweet onion, chopped
3 garlic cloves, minced
2 cans (14 1/2 ounces each) diced tomatoes with mild green chilies
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) black beans, rinsed and drained
2 to 3 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
Optional toppings: sour cream, chopped red onion and minced fresh cilantro
1. In a large skillet, cook the beef, onion and garlic over medium heat 6-8 minutes or until the beef is no longer pink, breaking up beef into crumbles; drain.
2. Transfer the beef mixture to a 5-qt.slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in the beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low for 6-8 hours to allow flavors to blend.
3. Mash beans to desired consistency. Serve with toppings as desired.
FREEZE OPTION Freeze cooled chili in freezer containers. To use, partially thaw it in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.