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| This wonderful, flavorful chili is satisfying, delicious and so simple to make. |
2 pounds ground meat (beef, pork, turkey or chicken or a combination of meats) **
2 1/2 cups southwest pot roast liquid (or any reserved liquid from a pot roast, beef, chicken or vegetable broth.) ***
2 (28 ounce) cans crushed tomatoes
2 (15 - 16 ounce) cans kidney beans
1 (15 - 16 ounce) can pinto beans
1 tablespoon dried cilantro
1/2 onion chopped
1 teaspoon garlic powder
1 tablespoon chipotle chili powder
2 teaspoon chili powder
1 teaspoon salt
grated cheese of choice, optional garnish (I used Monterey Jack cheese, but any cheese is okay.)
tortilla chips, optional
Method:
Brown the meat. Drain fat and set aside.
Add all of the ingredients to a slow cooker and cook on low for 8 to 10 hours on low setting or 4 to 6 hours on high. (Cook for 30 minutes on pressure setting in an instant pot.) Ladle into serving bowls and if desired, garnish with finely grated cheese and serve with tortilla chips. Makes 8 hearty servings.
**I used half ground beef and half ground pork. You can also set aside scraps of cooked leftover beef and pork, in the freezer, until you have 2 pounds of meat.
***I used 2 1/2 cups of reserved liquid from my southwest pot roast, but you can use the leftover liquid from any pot roast, gravy and/ or broth. If you use an alternate liquid, add 1 chooped red or orange bell pepper, 1/2 of an onion and 1 teaspoon garlic powder.
Notes: This flavorful chili makes use of leftover ingredients. It is satisfying and warming and spicy, but not burning.
