Ingredients
- 1.5 pounds, mince Beef
- 1, diced onion
- 1 jalapeno
- 1 can stewed tomato
- 6 cans red kidney beans
- 4 beef stock cubes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 tablespoons conrstarch
- 4 tablespoons water
- water
- cheddar cheese
How To7 Steps
Step 1
Drain and rinse beans, place into slow cooker.
Step 2
Deseed and dice jalapeno peppers, place into slow cooker.
Step 3
Add tomatoes, stock cubes, garlic, salt, pepper, chili powder, ground cumin, and chili mix.
Step 4
In frying pan add small amount of oil, and brown beef, breaking up into small pieces. Drain off oil, and add to slow cooker.
Step 5
Chop onion into ½ inch pieces. In same frying pan cook onions with a bit of oil from beef, until transparent, add to slow cooker.
Step 6
Add water until covered, mixing well. Cook on Medium heat for 4 to 6 hours
Step 7
About 30 minutes before finished, mix cornstarch in cup with COLD water until smooth, slowly add to chili to thicken. May add less or more, depending on how thick you want it. Simmer until ready to eat.
Chef's Notes
Depending how spicy you prefer, add more, or less jalapeno.
Add more cans of beans if you want. Can even try different types of beans.
