A bowl of chili tastes good just about anytime… and if you get the meat cooked early in the day and throw everything in the crock pot, your house will stay cool and still allow you to serve up a hearty supper.
This recipe is a simple one that easily allows the cook to alter ingredients, replace the meat for more beans, use whatever type of beans you most enjoy or add other vegetables to the mix (chopped carrots and celery are options)
Mexican Black Bean Chile
1 lb hamburger
1 onion chopped
2 or 3 cloves garlic chopped
1 large can black beans, drained
1 large can pork n beans
1 pkg low sodium taco seasoning
1 14 oz can stewed tomatoes
2 cups fresh mushrooms chopped
Note: You can replace the pkg of taco seasoning with the following if that is your preference:
1 tsp cumin
2 tsps chile powder or to taste
1/2 tsp oregano
Brown hamburger with chopped onion & garlic. Drain well.
Put hamburger in crock pot, large heavy bottomed steel pot or large casserole dish.
Add beans, tomatoes, mushrooms and seasoning
Cook on low for 4-6 hours if using crockpot.
(If using steel pot on stove element, cook on low for 2 hours)
(If using casserole, cook at 350 in oven for 2 hours)
Garnish with grated cheddar or jack cheese and sour cream if desired.
Serve with buns, cornbread or biscuits (and a green salad). I serve almost everything with a green salad!!
Note: Tastes even better the next day. And, leftovers freeze well. (I often double this – or add more beans – if feeding a larger crowd or if I want to freeze half the batch.)