- 1 pound ground round
- 1 medium jalapeno pepper, seeded and minced
- 2 cups chopped onion
- 2 cloves garlic, minced
- 2 14.5-ounce cans stewed tomatoes, Mexican style
- 1 15.5 ounce can red kidney beans, rinsed and well-drained (can substitute no-salt added)
- 1-2 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp pepper
In a large saucepan or Dutch oven., brown ground round with jalapeno, onion, and garlic over medium high heat. Drain fat from pan. Add remaining ingredients and bring to a simmer. Stirring occasionally, simmer in a covered container for 20 minutes.
If desired, brown meat in skillet and transfer to crockpot; cook on LOW 3 - 4 hours.