Recipe
Ingredients
- 1 pound ground beef (15% fat or higher preferred)
- 15 ounce canned low sodium pinto beans (with liquid)
- 15 ounce canned low sodium kidney beans (with liquid)
- ½ cup chopped yellow onion
- 1 medium jalapeno pepper (seeded and finely chopped)
- 15 ounce can diced tomatoes
- 1 cup water (plus more as needed)
- 2 tablespoons chili powder
- 1 teaspoons cumin powder
- salt and pepper, to taste
Instructions
- Crumble ground beef into a large pot and brown over medium heat. Drain fat if desired.
- Reduce heat to low, add remaining ingredients and stir to combine. Simmer for 2 hours, stirring every 15- 20 minutes, adding small amounts of extra water as needed.
- Serve with grated cheese and chopped onions, if desired.
Notes
Optional directions for Slow Cooker or Pressure Cooker:
Slow Cooker: brown the ground beef in a skillet on the stove then add everything to the crock of a 5-6 quart slow cooker. Cook 3-4 hours on high or 6-8 hours on low.
Pressure Cooker: brown the ground beef in the cooker then add the remaining ingredients. Cook for 20 minutes on high, let pressure release naturally for 10 minutes then do a quick release of remaining pressure.