Super bowl Sunday, y’all! I must admit, I haven’t watched ONE football game this season, BUT that doesn’t mean I won’t be taking part of the festivities!
I’m a chili fanatic, and always in the mood for a nice hot bowl of it anytime the temp dips down. So I thought I’d share this super rich & hearty chili. I put a spin on the original recipe by using black bean and corn. You guys, this chili is FIRE! You can make this on the slow cooker one or two days ahead. It will NOT disappoint.
Good luck to the Panthers and Broncos playing tonight! What team are you cheering for?
P.S. Did you guys see Lady Gaga kill the National Anthem? What!! Can’t wait for the half-time show!
- 3 tbs. vegetable oil
- 2 lbs. lean ground beef
- 1 28 oz. can diced tomatoes
- 1 14 oz. can tomato sauce
- 2 15 oz. can black beans
- 1 ½ cup frozen corn
- 1 medium yellow onion, chopped
- 1 medium green or red bell pepper, chopped
- 5-6 garlic cloves, minced
- ¼ cup chili powder
- 1 tbs. ground cumin
- 1 ½ tsp. salt, plus more to taste
- ¼ cup chopped pickled jalapeños or green chilies (*if you love it spicy!)
- shredded cheddar cheese
- sour cream
- lime wedges
- tortilla chips
- Heat the oil in a large frying pan over medium heat. Add onions, bell peppers and season with salt for about 8 minutes or until soft and translucent.
- Add the garlic and seasonings to coat vegetables and cook until fragrant. Add the ground beef and measured salt and cook about 8-10 minutes or until all browned. Crumble the meat with a wooden spoon.
- Transfer the mixture into your slow cooker. Add diced tomatoes, tomato sauce, beans and corn and stir to combine. Cover and cook on high for 6-8 hours or until the chili thickens.
- *Stir in jalapeños or chillies last and season with salt, if needed. Serve with cheese, scallions and sour cream.