This extremely easy beef chili recipe is so delicious that even the pickiest of souls is bound to find it irresistible! If using meat, heat a teaspoon of oil in a big heavy Dutch oven or soup pot over medium heat and brown the meat. The chew of crunchy uncooked onions and the sharp tang of cheddar cheese are excellent ending touches. Pour onions into a 6 or 7 quart gradual cooker.
Flip the warmth up a bit, add the meat to the pan and break it up along with your spoon or spatula. This vegetable-laden chili makes probably the most of frozen and canned greens, which are good buys while you’re not feeling inspired within the produce aisle, as they’re preserved at the peak of freshness.
Don’t let the white palette mislead you—this dish packs loads of heat due to jalapeño and serrano peppers, in addition to chipotle in …