Sour Cream and Shredded Cheddar for Toppingoptional
Instructions
Heat a medium sized nonstick skillet over medium high heat. Add the ground beef and brown until no longer pink. Drain the meat to remove excess fat. Transfer the cooked ground beef to a 6 quart slow cooker.
To the slow cooker, add the rest of the ingredients and stir.
Cook on HIGH for 4 hours or LOW for 8 hours.
Serve hot, top with a dollop of sour cream and shredded cheddar. Enjoy!
Video
Notes
To Store the chili, refrigerate in an airtight container for up to 5 days. To freeze, let the chili cool completely and store in a freezer safe airtight container for up to 3 months.
To reheat the chili, warm single servings in the microwave, or to reheat a larger batch, reheat on the stove top over medium low heat.
Allow the frozen chili to defrost in the refrigerator overnight before reheating.
This can be made without browning the meat first. You will also have to skim out the fat after the cooking time is up. You can also use ground turkey.