excellent chili that is more on the sweet side but I was in the mood last night for not so sweet chili. This chili also goes well for Navajo tacos if you like those also.
2 lbs ground beef
1 large onion
2 T lime pepper or lemon pepper if you can't find lime pepper
1 tsp cumin
2 tsp chili powder
2-15 oz cans pinto beans, drained
2-15 oz cans hot chili beans in sauce
2-15 oz cans black beans, drained
1 T. minced garlic
2 T chili powder
1-4 oz can diced green chilies
24-32 oz tomato sauce or crushed tomatoes
1-14.5 oz can diced tomatoes
1/2 cup medium salsa
1/2 T. crushed red chili flakes
Brown the beef with the onion, lime pepper seasoning, cumin, and 2 tsp chili powder until beef is cooked. Drain the grease and then pour into a 5-6 quart crockpot. Dump all the rest of the ingredients into the crockpot and cook on high for 4 hrs then on low for 2 more hrs.
Serve chili with these yummy muffins:
Honey Cornbread Muffins
1 cup cornmeal
1 cup flour
1 T. baking powder
1/2 cup sugar
1 tsp. salt
1 cup milk
1 stick butter, melted
1/4 cup honey
Preheat oven to 375 degrees. Mix all the dry ingredients together. Whisk in the milk, eggs, melted butter, and honey just until combined. Spray a muffin tin well with cooking spray. Pour batter into each muffin tin till about 2/3 full. Bake for about 12-15 minutes. Makes about 12-16 muffins. Be sure to spray the muffin tins each time you fill them or your muffins will not come out well.
I have always liked cornbread and I stumbled across this recipe on the Food Network website. These are my new favorite and will be the only way I will make cornbread for now on!!