Ingredients
3 lbs. ground chuck
3 yellow onions, chopped fine
2 cloves of garlic, minced
1-28 oz can crushed tomatoes
1-6 oz can tomato paste
1-16 oz cans kidney beans, rinsed and drained
1-16 oz can black beans, rinsed and drained
1-16 oz can pinto beans, rinsed and drained
1-10 oz can original Rotel
½ teaspoon salt
1 Tablespoon corn starch
1 Tablespoon vegetable oil
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 teaspoon black pepper
Directions
1. Break apart the ground chuck with two forks, being careful not to smash the meat until it is mostly separated. In a Dutch oven or stock pot, brown the ground chuck in a skillet, drain and set aside.
2. In the same pot used to brown the meat, add the vegetable oil and heat until shimmering. Add onions and salt. Cook over medium heat, stirring occasionally, until the onions are soft, about 5 minutes.
3. Stir in the garlic and corn starch. Cook for 1 minute. Add the tomato paste and cook for 2 minutes while stirring to coat everything. Stir in the crushed tomatoes and bring to a simmer for 1 minute. Remove pot from heat.
4. Add tomato and onion mixture, the browned and drained ground chuck, and all remaining ingredients to a crock pot. Cover and cook on low for 8 hours, stirring occasionally. Let stand for ½ hour prior to serving to thicken. Tip
Use smoked turkey in place of ground chuck for a healthier version.
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