Southwest Chili

You gotta slow cook chili, and this recipe can be left to cook and meld all day long! I am not a fan of traditional chili so this recipe works for me because I can top it like a taco and enjoy a more Mexican flavor than red sauce and kidney bean style stew.  The jalapenos definitely kick it up, but it is easily cooled down with a dollop of sour cream!

Ingredients:

2 lbs ground beef
1 large yellow onion, chopped
1 large green pepper, seeded and chopped
3 poblano peppers, seeded and chopped
2 jalapeno peppers, chopped (seeds are optional)
2 14-ounce cans black beans, drained and rinsed
2 C frozen corn
1 28-ounce can chopped tomatoes
1 28-ounce can tomato sauce
2 Tbs. Worcestershire sauce
1 Tbs. chili powder
1 Tbs. ground cumin
1 Tbs. Montreal steak seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
sour cream
shredded cheddar cheese
tortilla chips

A majority of the ingredients will be tossed into the Crock pot, but the ground beef needs to be prepared a bit before tossing in.  To prep the beef, crumble and cook until mostly browned.  Add Worcestershire sauce and all of the seasonings.  Heat together until combined.

To the Crock pot, add the prepped ground beef, chopped vegetables, tomatoes, tomato sauce, and black beans.  The corn will be added to the pot about an hour prior to serving.  Cook on high for about 4 hours.  If you need to leave it longer, cook on low for 6 - 8 hours and it will be just as good!

Top with cheese, sour cream, and tortilla chips.  Yum!