Chili Extraordinaire

I make chili frequently in the fall/winter months because my husband LOVES it.  I change up the protein, types of beans, ect.  Here is one of many chili recipes that you will be seeing on my blog over the next few months!  Enjoy!

Ingredients:
1lb. lean ground beef
1 can pinquito beans with onions and cumin
1 can black beans drained and rinsed
2 cans diced tomatoes
1 whole mild green chili (or whatever spicy level you prefer)
1 whole onion chopped
1 1/2 cups of beef broth
2 cloves of minced garlic
1 envelope of taco seasoning
1 tsp. salt
3 tbs. siracha
2 tbs. olive oil

Directions:

In a large dutch oven set over medium high heat add olive oil, onions and green chili.  When onions begin to soften and turn translucent add the garlic, ground beef and one envelope of taco seasoning.  When beef is browned add tomatoes, beans, siracha, salt and beef broth.  Bring to a boil, reduce heat until just simmering and cover.  I simmered my chili for about two hours, then served it with sour cream, cilantro and corn chips.

Note: If you want to use your slow cooker for this recipe, please, by all means, go right ahead!  I would put the oil on the bottom then add the meat and cover it with the veggies, canned items and top with broth.  Set over low for 5-6 hours.