My personal recipe for spicy chili beans won a "Chili Cook Off" at a Super Bowl party. There were 10 crock pots full of chili in the cook off, mine took first place! Most people think that these chili beans have just the right amount of kick! The flavor of these beans are really good, even if you choose to omit or reduce the amount of cayenne pepper if you prefer milder chili beans. When making a larger pot of chili beans, use the larger quantities of ingredients, less quantity, the lesser side of ingredients.
1Drizzle about a Tbsp. of olive oil or canola oil in a large stock pot on the stove and heat to med-high temp. Saute onion, jalapenos, and garlic until onions are almost clear.
2Mince lean ground beef and cook with the onion mixture.
Salt & pepper to taste. Add Mexican oregano and stir to blend.
3Add tomatoes, tomato sauce, tomato paste, green chiles, including the liquid from the tomatoes. Stir to incorporate.
4Drain the liquid from all of the beans. Pour beans into the chili mixture and stir well.
If you have time to tend to the beans you can leave them in the stock pot. Let the chili beans simmer for 1-2 hours. Make sure to stir periodically. Otherwise, put the chili mixture & beans into a slow cooker for 4 - 6 hours on low, then on warm until ready to serve.
5Optional: Serve with corn bread, Fritos scoops, shredded cheddar/jack or mexican blend cheeses, and sour cream.
6* DIRECTIONS IF YOU ARE GOING TO USE A SLOW COOKER OR CROCKPOT:
Steps 1 , 2 & 3 are done in a large skillet or large saute pan instead of a stock pot.
Pour the ingredients into slow cooker or crockpot and continue with steps 4 & 5.