Directions

1. Prepare Ingredients: Dice the large onion and mince the garlic cloves. Drain and rinse the black beans (or pinto beans) and kidney beans. Set aside the tomato sauce, diced tomatoes, and diced tomatoes with green chilis (Rotel).

   

2. Cook the Ground Beef: In a large skillet over medium-high heat, add the 2 lb ground beef (80/20). Break it apart with a wooden spoon and cook until browned, about 5-7 minutes, stirring occasionally. Drain excess fat if desired, but leave some for flavor.

   

3. Sauté Onion and Garlic: Add the diced onion to the skillet with the beef. Cook for 3-4 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another 1 minute, stirring to prevent burning.

   

4. Add Spices: Sprinkle in the 2 Tbsp chili powder, 2 tsp cumin powder, 1/4 tsp Sonoran Spice Jalapeño Powder, 1/2 tsp Sonoran Spice Habanero Powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir well to coat the beef and onions, cooking for 1-2 minutes to bloom the spices and enhance their flavors.

   

5. Transfer to Slow Cooker: Transfer the beef, onion, and spice mixture to a slow cooker. Add the drained and rinsed black beans (or pinto) and kidney beans, followed by the 30 oz tomato sauce, 30 oz diced tomatoes with juice, and 10 oz diced tomatoes with green chilis (Rotel) with juice. Stir to combine all ingredients thoroughly.

   

6. Simmer the Chili: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, stirring occasionally if possible to ensure even cooking. This extended simmering allows the flavors to meld and deepen. Taste and adjust seasoning (salt, pepper, or additional spice powders) if needed before serving.

   

7. Serve: Once the chili has thickened and the flavors are well-developed, serve hot with optional toppings like shredded cheese, sour cream, chopped green onions, or cornbread on the side.