I’ve been making variations on a crock pot chili recipe for the last few months and finally have a combination we really like.

Ingredients

1.5 – 2 pounds of ground beef
1 medium red onion
1/2 medium or large yellow onion
1/2 – 1 cup of frozen yellow sweet corn [see notes below]
1 green bell pepper
1 jalapeno pepper
1 14-16 oz. can of petite diced tomatoes [see notes below]
2 15-15 oz. cans of pinto beans [see notes below]
1 11.5 oz. can of V8 juice (hot if you can find it, regular otherwise)
1/2 tsp. salt
1 tbsp. chili powder
1 tbsp. cayenne pepper

Directions

Chop the red onion and add it with the ground beef. Brown over medium heat.

While the meat and onion are browning, add beans, V8, and spices to the crockpot. Chop green pepper, yellow onion, and jalapeno and add them as well.

Once the meat has browned and onions softened, add them to the crock pot as well.

Cook on low heat for 6-8 hours, stirring occasionally.

Serve with freshly made corn bread or fresh noodles. Optionally top with shredded cheddar cheese and onion. Enjoy with a nice cold beer, if that’s your sort of thing.

Notes

Safeway sells 15 oz. cans of Pinto Beans that are “Mexican Chili Pinto Beans.” They work very well if you can find them.

Safeway also sells 14.5 oz. cans of Petite Diced Tomatoes with Garlic and Olive Oil. Also highly recommended. Some people use canned Stewed Tomatoes in their recipes but I find them to be too chunky. I like a nice uniformly thick chili.

Trader Joe’s sells some truly excellent frozen Organic Super Sweet Cut Corn. Get it if you can. They also sell a good corn bred mix.

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