We all know chili gets even better when it’s reheated! My favorite is to use the leftovers next day to make really tasty burritos, but you could use crunchy tacos instead if you prefer their taste!
- 1 Tablespoon olive oil
- 2 pounds lean ground beef
- 1 medium red or yellow onion, peeled and diced
- 4 cloves of garlic, minced
- 1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
- 2 (15 ounce) cans dark red kidney beans, rinsed and drained (**see below for substitution ideas)
- 2 (15 ounce) cans tomato sauce
- 2 (14 ounce) cans diced tomatoes
- 1 (15 ounce) can light red kidney beans, rinsed and drained
- 1 (4 ounce) can chopped green chiles
- 1 cup beer or beef broth
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- (Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)
Heat oil in a saute pan, add ground beef, onion and garlic, cook for about 8 minutes or until the beef is browned. Drain.
Transfer the beef into a slow cooker and add the rest of the ingredients, stir. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Taste and season if needed.
Quick Tip: Leftovers make a perfect lunch the next day paired with a side salad or baked potato.
Thanks to Gimme Some Oven for this hearty chili recipe, perfect for a cold winter evening!