Tex-Mex Chili In A Crockpot

• 1 pound Ground Beef, Lean
• 1 cup Onions, Diced Small
• 1 whole Large Anheim Pepper, Seeded, Diced Small
• 1 whole Jalapeno, Seeded, Diced Small
• 2 cloves Garlic, Peeled & Minced
• 4 ounces, weight Canned Diced Green Chilis
• 15 ounces, weight Canned Black Beans, Drained & Rinsed
• 28 ounces, weight Canned Diced Tomatoes
• 1 cup Corn, Frozen
• 1 whole Canned Chipotle Peppers In Adobo Sauce, Minced (up To Triple This Amount Based On Heat Preference)
• 2 Tablespoons Chili Powder
• 1/2 teaspoons Ancho Chili Powder
• 1/4 teaspoons Ground Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoons Ground Pepper
• 1/2 teaspoons Salt
• Optional Toppings Of Choice (cilantro, Shredded Cheese, Etc)

1. In a skillet over medium heat, cook ground beef until no longer pink; drain the fat.
2. Using a large crockpot add ground beef and remaining ingredients (except toppings). Stir until combined. Cook on low for 8 hours or high for 4-5 hours.
3. Serve chili topped with cilantro and cheddar cheese if desired.

ground beef, onions, pepper, garlic, green chilis, black beans, tomatoes, corn, peppers, chili powder, ancho chili powder, ubc, paprika, ground pepper, salt, cilantro

Taken from tastykitchen.com/recipes/soups/tex-mex-chili-in-a-crockpot/ (may not work)