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Heather's Chili

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Not being a fan of kidney or black beans, Heather uses a pinto bean only. She also adds a touch of sweet and savory to this spicy chili with some unexpected spices and sugar.

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Ingredients

  • 1 1/2 lbs ground beef, browned and drained
  • 2 (14.5 oz) cans diced tomatoes with liquid
  • 1 (8 oz) can tomato sauce
  • 2 (15 oz) cans pinto beans
  • 1 green pepper, diced
  • 1 onion, finely chopped
  • 1 (8 oz) package mushrooms, cleaned and sliced
  • 3 cloves fresh garlic, minced
  • 2 stalks celery, chopped
  • 2 tbsp chili powder
  • 1 tsp oregano
  • 1/2 tsp cayenne
  • 1/2 tsp chipotle chili
  • 1/4 cup brown sugar
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp cinnamon
  • Couple dashes of hot sauce (optional)
  • Salt and pepper to taste

Details

Preparation

Step 1

Place all ingredients in large crockpot and stir well to combine.

Cook on low for 6-8 hours.

Note: We add shredded sharp cheddar cheese, sour cream, and saltines when serving.

Heather likes her saltines spread with peanut butter.

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