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Slow Cooker Taco Chili

Laurie McNamara
  • 505 minutes
  • Serves 6 to 8

INGREDIENTS

2

lbs Ground round

1 can

Black beans

3/4 cup

Corn, frozen

2

small cloves Garlic

1/2 tsp

Garlic powder

2

Green chiles, canned whole mild or spicy

1/2 tsp

Onion powder

1 tsp

Oregano

1 can

Pinto beans

2 15 ounce cans

Tomatoes, fire roasted

1

Yellow onion, medium

32 oz

Tomato sauce

3/4 tsp

Black pepper

2 tbsp

Chili powder

1 1/2 tsp

Kosher salt

1 tsp

Paprika

1 tbsp

Olive oil

1 2/3 tbsp

Cumin

2 pinches

(more or less) red pepper flakes