Ingredients
- 4 tablespoons (= 2 coffee measures = ¼ cup) olive oil
- 2 large sweet onions chopped
- 4 tablespoons (= 2 coffee measures = ¼ cup = 6 cloves) minced garlic
- 4 pounds ground beef
- 2 cans (16 oz.) kidney beans
- 2 cans (16 oz.) pinto beans
- 2 cans (28 oz.) diced tomatoes
- 2 cans (15 oz.) tomato sauce
- 4 jalapeno peppers, seeds and veins removed, then diced fine
- 4 tablespoons (= 2 coffee measures = ¼ cup) chili powder
- 1 tablespoon salt
- 1 tablespoon gound cumin
- 2 teaspoons ground black pepper
Instructions
Heat the oil in a large skillet over low-medium heat. Add the onion and
garlic. Cook until the onion is soft and translucent (about 5-7 minutes). Add
the ground beef. Separate and cook until the ground beef is
thoroughly browned.
Transfer the beef mixture to a large slow cooker. Stir in the beans,
diced tomatoes, tomato sauce, diced jalapenos, chili powder, salt,
cumin, and black pepper.
Cook on low for 4-6 hours.
Serve and enjoy!