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Easy Chili with Beans Recipe

Ingredients

1 (4 ounce) can diced green chile peppers

1 (1.5 fluid ounce) jigger dried oregano, divided

1 (1.5 fluid ounce) jigger dried basil, divided

1 (1.5 fluid ounce) jigger dried oregano, divided

1/2 cup chili powder

1/4 cup dried basil

1 teaspoon dry mustard

1 tablespoon dried minced onion

1 tablespoon dried oregano

1 teaspoon dried basil

2 tablespoons black pepper

1 teaspoon ground black pepper

Directions

In a medium bowl, mix 1 part green pepper, oregano, basil and chili powder; whisk until smooth.

In a small bowl, cream together 1 part chili powder, 1 part oregano, 1 part chili powder, 1 part basil and coarse salt. Place it in a large bowl.

Heat a medium skillet 2 inches from heat, over medium heat, sprinkle with 1 teaspoon pepper powder and 1 part chili powder. Fry chili for 3 to 4 minutes, or until just tender.

Mix in peach preserves, onion, garlic powder, chili powder, oregano, basil and chili powder. Cook 2 minutes to give meat flavor. Pour over meat in skillet. Cook for 4 minutes, or until meat is browned. Remove from heat.

Transfer meat mixture into large slow cooker. Stir in pecans.