2 pounds ground beef, 95% lean meat
1 onion ( diced )
2 Can (15 oz) pinto beans ( rinsed and drained )
2 Can (15 oz) canned yellow corn ( drained )
2 Can (14.5 oz) Canned Diced Tomatoes ( fire roasted, undrained )
1 Can (15 oz) pumpkin
1/4 cup red wine, Merlot ( Del Diablo Merlot – or other red wine of choice )
3 tablespoons chili powder
1 teaspoon garlic ( minced )
1/2 teaspoon pepper
1/2 teaspoon salt
to taste beef broth ( Beef broth, chicken broth, or water to thin the chili if desired )
to taste corn chips ( Optional for serving: corn chips, sour cream, shredded cheese, or green onions )
- In a large skillet, cook beef over medium heat until no longer pink. Drain fat off of beef and transfer meat to a 5-6-quart slow cooker.
- Add remaining ingredients. Stir to combine.
- Cover and cook on low for 4-6 hours. Check consistency of chili when it’s done. If you prefer a thinner, more soup-like consistency, stir in some broth or water, as desired and heat through.
- Top individual bowls of chili with corn chips, sour cream, shredded cheese, and green onions, as desired.
This recipe is from TheSeasonedMom.com