16ouncepinto beansdrained and rinsed (add an extra can if you like a lot of beans)
2 28ouncecans crushed tomatoes
Instructions
In a large skillet over high heat, brown the beef, breaking it up into crumbles. Drain, return to skillet over medium heat. Add the seasoning packets and all the dried seasonings. Mix to combine and cook an additional 3 minutes so the spices become fragrant. This is an important step and why this chili is so good!
Pour ground beef into the slow cooker set on low. Add the remaining beans and crushed tomatoes. Stir to combine. Cover and cook for 4-10 hours, stirring occasionally, every few hours if you can.
Alternatively, you can make everything and place into the slow cooker pot the night before, placed in the fridge, and in the morning, pop it into the base and turn on low, still cook 4-10 hours.
Serve with desired garnishes.
Notes
This recipe can be made the night before, just put everything in the crockpot and place in the refrigerator. Remove in the morning and turn on.
This recipe cane be frozen, see my tips above.
You can top this with any of your favorite toppings.
You can swap out the pinto beans with chili beans or kidney beans if you like that flavor better.