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Crock Pot Chili

Deborah, Taste and Tell
  • 255 minutes
  • Serves 4 to 6

INGREDIENTS

1 16 ounce can

pinto beans, drained and rinsed

1 16 ounce can

kidney beans, drained and rinsed

1 16 ounce can

tomato sauce

1 16 ounce can

diced tomatoes

1 lb

ground beef

1/2

onion, chopped

2 cloves

garlic, minced

1/2 tbsp

olive oil

1/2 tsp

garlic powder

2 tbsp

chili powder

1/2 tbsp

oregano

1/2 tsp

cumin

salt and pepper

1 tbsp

Worcestershire

1 tbsp

Tabasco

1 tbsp

liquid from a jar of Pepporocini peppers

1/4 cup

water

shredded cheese and sour cream, for serving