Categories: Slow Cooker
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 jalapeno, seeded and finely chopped
- 4 garlic cloves, minced
- 2 lbs. ground beef
- 4 oz. can diced mild green chiles, drained
- 2 cans (14 oz each) fire-roasted diced tomatoes
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 3/4 tsp salt
- 3 cups corn chips
- 1 cup shredded sharp cheddar
- 6 tbsp chopped green onions
Directions
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Coat insider of slow cooker with nonstick cooking spray.
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Heat oil in large skillet over medium-high heat. Add onion, bell pepper, jalapeno, and garlic; cook and stir 2 minutes or until softened. Add beef; cook and stir 10 to 12 minutes or until beef is no longer pink and liquid has evaporated. Stir in green chiles; cook 1 minute. Remove beef mixture to slow cooker using slotted spoon. Stir in tomatoes, chili powder, cumin and oregano.
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Cover; cook on LOW 6-7 hours. Stir in salt. Place corn chips evenly into serving bowls; top with chili. Sprinkle with cheese and green onions.