This recipe was originally from Eating Well Jan/Feb 2008, but I got it from my boyfriend's mom {who, by the way, is an amazing cook}. We made this last night and it's one of my favorites, so I thought I'd share!
1 lb. 93%-lean ground beef
1 large bell pepper, chopped
1 large onion, chopped
6 cloves of garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper {adjust for level of spiciness}
1 16-ounce jar of green salsa
1/4 cup water
1 15-ounce can black beans {original recipe calls for pinto or kidney beans}
Cook beef, chopped onion, and chopped bell pepper in a large saucepan over medium heat until meat is browned and crumbled {8-10 minutes}. Add garlic, chili powder, cumin, and cayenne pepper; cook about 15 seconds and then stir in the salsa and water; bring to a simmer. Reduce heat to medium-low, cover and let cook, stirring occasionally until vegetables are tender {10-15 minutes}. Stir in beans and cooked until heated all the way through. Pour chili into a slow cooker/crockpot and let it cook on low for about 6 hours. Viola!
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