New Texican No-Bean Chili

Ingredients:
Chili with cornbread
Chili with cornbread

·         2 Lbs Ground Beef

·         6 Tbsp Brown Sugar

·         Sprinkle of Salt and Pepper

·         1 Onion, Chopped

·         1 Tbsp Ground Cumin, Heaping

·         2 Tbsp Chipotle Chili Powder

·         1 Can (4 oz) New Mexico Green Chilis

·         1.5 Cups Water

·         1 Cube Beef Boullion

·         2 Cans (10 oz) Rotel

·         1 Packet McCormick’s Slow Cooker Chili Mix

·         1 Can (15 oz) Hunts Tomato Sauce

·         1 Can (14.5 oz) Whole Kernel Corn, Drained

·         2 Tbsp Lime Juice

·         1 Can (7 oz) Salsa Verde

·         1-3 Cups Shredded Cheese (optional)

·         Tortilla Strips For Topping

Directions:

Brown the ground beef in a skillet with the brown sugar, salt, and pepper; drain off any excess grease or water and add to a crockpot. Turn the crockpot on to low. Combine the onion, ground cumin, chipotle chili powder, and green chilis in a skillet. Add in the water, beef bouillon cube, and 1 can of Rotel. Bring the mix to a rapid boil, simmer for 3-5 minutes, and then add to the crockpot. Also add to the crockpot the remaining can of Rotel, the Chili mix packet, tomato sauce, and corn. Cook on low for 8 hours. Add in the lime juice, salsa verde, and, if desired, shredded cheese. Top with tortilla strips. 

Note: This chili becomes spicier after freezing/with time. 

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