Southwestern Chili for a Crowd

INGREDIENTS

• 2 lbs pasture-raised, grass-finished ground beef
• 1 onion, diced finely 
• 1/2 cup green bell pepper, diced
• 2 cans 28oz petite diced tomatoes
• 1 can 15oz black beans, drained and washed
• 1 can 15oz pinto beans, drained
• 1 can 15oz red kidney beans, drained - optional, if you want more beans!
• 1 can 15oz canned corn with liquid
• 4 Tbsps tomato paste (more or less depending on preference)
• 4 Tbsps chili powder
• 2 Tbsps cumin
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 tsp oregano
• 1/4 tsp black pepper
• Salt to Taste

DIRECTIONS

Stovetop:

Sauté beef until mostly cooked, then add diced onion and green bell pepper. Finish cooking until beef is not pink and veggies are soft. Add everything else to the pot. Stir well, bring to a boil and simmer for about 20 minutes, or up to 40 minutes. It really just depends on how much you want the flavors to deepen (or how much of a time crunch you’re in). 

Crockpot #1:

Pre-cook beef and veggies in a pan on the stove. Add everything to the pot and stir. Cook on low for up to 8hours, or high for 2-3 hours until hot. 

Crockpot #2:

Put defrosted beef in crockpot and break up with a spoon. Stir in all other ingredients. Cook on low for 8 hours. 

Serve with corn chips or cornbread, shredded cheese, chopped cilantro, and/or sour cream.