The best fall meal ever has got to be chili!
We make chili in the crock pot year round, but it always tastes better when it’s cold outside. Who am I kidding? Here in Arizona it’s definitely not cold yet, but you can just tell that it’s October. The fall feeling is here and that means, it’s time for some chili.
This chili is a little different, as my regular readers know, I’ve recently been diagnosed with food allergies. So I’ve had to use black beans instead of kidney beans since I’m allergic. If you’re looking to lower the carb count even further, you can easily omit the beans and the chili will be just as scrumptious.
This recipe makes for fabulous left overs, I use it for chili dogs and chili burgers!
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large onion, chopped, divided
- 3 cloves garlic, minced
- 2 (15 ounce) cans black beans
- 2 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) can beef broth
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 1/2 teaspoons ground black pepper
- Cook ground beef in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes and add to crock pot. Stir in the drained meat along with the black beans, diced tomatoes, and beef broth. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Bring to a simmer over high heat, then reduce to low heat. Simmer at least 2 hours, stirring occasionally. The longer you let it go, the better it tastes. The black beans hold up nicely.
- Top individual servings of chili with cheese, sour cream, and chopped green onion.