Ingredients

The following ingredients have 6 Servings
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (16 oz) can pinto beans, drained and rinsed
  • 1 (16 oz) can kidney beans, drained and rinsed
  • 1 (16 oz) can tomato sauce
  • 1 (16 oz) can diced tomatoes
  • 2 tablespoons chili powder
  • 1/2 tablespoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce (such as Tobasco)
  • 1 tablespoon liquid from a jar of pepperoncini peppers
  • 1/4 cup water
  • Shredded cheese and sour cream, for topping

Instruction

  • Heat the olive oil in a large skillet. Add the onion and cook, just until translucent. Add the garlic and cook until fragrant, about 30 seconds. Add the ground beef and cook, breaking it up as it cooks, until it is browned and cooked through.
  • Place the pinto beans, kidney beans, tomato sauce and diced tomatoes in a large slow cooker. Stir in the chili powder, oregano, cumin and garlic powder. Stir in the cooked ground beef mixture.  Stir in the Worcestershire sauce, hot sauce and pepper liquid. If the chili is too thick, stir in the water.
  • Cook on low for at least 4 hours, but it can cook on low all day long!