1 cup leftover ground beef from taco night
Salt, pepper and chili powder to taste
1 clove garlic, minced or pressed
2 15-ounce cans of beans (red or white kidney, pinto, black, your choice), rinsed
1 28-ounce can of crushed, diced, or whole tomatoes in juice, pureed
1/2 bottle of beer (you may, ahem, do as you like with the rest of the bottle)
Optional: leftover corn bread, chopped roasted red peppers, 1 T brown sugar if you like it sweeter
1. Brown the ground beef or use the leftover taco meat. Season to taste (if needed) with salt, pepper, and chili powder.
2. Chop an onion, put in with the beef to cook for a few minutes or until translucent.
3. Add the garlic and cook until fragrant, about 10 seconds.
4. Combine meat mixture with beans, tomatoes, and beer in a Crock Pot on low or a dutch oven in a 200-250-degree oven. Cook for 6-8 hours. Serve with your choice of garnishments, such as jalapeno slices, cheddar cheese, taco chips, sour cream, chopped raw onion.
For the complete essay, click here: On Cheap Chili
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