“This has been a work in progress chili.”
READY IN:
6hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Into a slow cooker, add the corn tortilla chips and cush fine (approx 2 handfuls of chips). A potato masher works really well.
  2. In a large skillet (cast iron) over med-high heat add the oil and ground beef. Cook and crumble until cooked through.
  3. Add the onion and salt and cook until translucent. Add the chopped jalapeno, cook for 1-2 minutes, then add the chopped garlic and cook for another 1-2 minutes.
  4. Add the meat mixture to the slow cooker. Add the salsa, tomato sauce, pinto beans, chicken stock, and spices to the slow cooker and mix will.
  5. Cook on low for 6-8 hours.
  6. Mix well and serve (with cheese, sour cream or hominy) (optional).

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