How to Make Crock-Pot Chili

This is the ultimate easy chili - just throw everything in the pot and wait. Serves six to eight people.

Things You'll Need

• 1 1/2 lbs. ground beef - chuck or sirloin
• 1 tsp. ground cumin
• 2 garlic cloves - peeled and finely chopped
• 1/2 tsp. freshly cracked black pepper
• 1 tsp. ground coriander
• 1 medium onion - peeled and roughly chopped
• 3 (15-oz.) cans ranch-style pinto beans - undrained
• 1 (14-oz.) can Ro-Tel Mexican-style tomatoes
• 1 can Snap-E-Tom tomato juice cocktail
• 1 can Mexican-style tomato sauce (like El Pato)
• sour cream (for garnish)
• shredded Monterey Jack cheese (for garnish)
• Groceries
• Crock-Pots
• Skillets

Instructions

1. Using a large skillet, cook the ground meat with the onions until the meat is browned. Remove from heat and drain as much oil as possible from the meat and onions.

2. Pour the meat and onion mixture, along with all remaining ingredients, into a medium or large Crock-Pot set on low. Cook for at least 4 hours (you can leave it on for as long as overnight).

3. Serve garnished with cheese and sour cream.

Tips & Warnings

• You can store this chili in the refrigerator for days - it gets better with time.

• You should be able to find Ro-Tel Mexican-style tomatoes in the supermarket - perhaps in the Mexican section, if your market has one - but you can substitute another brand if need be. Same for the tomato juice cocktail.