1 lb ground beef
1 medium onion, chopped
1 28-ounce can crushed tomatoes
1 14.5-ounce can fire roasted diced tomatoes (or regular diced tomatoes)
2 15-ounce cans chili beans (I like Ranch Style when I can find them)
1 15-ounce can seasoned black beans
1 15.25-ounce can corn (I like Del Monte Summer Crisp)
1 tsp ground cumin
½ to 1 ½ tsp ground red pepper
½ tsp garlic salt
Brown ground beef and onion in a medium skillet, seasoning lightly with salt and pepper along the way. While meat mixture is browning, add all other ingredients to crockpot. Once meat is browned and cooked through, drain and add to crockpot. Stir to distribute ingredients evenly, then cook on low for 6-8 hours or high for 3-4 hours. Serve over hot vermicelli or rice.
*If you don’t have time for the crockpot, simply brown the meat mixture in a large nonstick skillet, drain, then add all other ingredients to skillet. Simmer for one hour or more (the longer, the yummier!).
Note: I served the chili shown above in the Small Server from the Gail Pittman Alfresco Pottery Collection. See more from this collection at my Willow House website -- just click on the Online Store.