30-Minute Meat Lovers Chili originally came around from bits and pieces of food from my refrigerator, freezer, and storeroom because it was one of those nights where I was somesthesia lazy to go to the market keep so I definite to penetration my freezer to see what I could hit and I plant a bag of Crockpot Bolognese Sauce that I distributed on my journal primaeval light. It's a meaty (pork and beef), chunky sauce, crowded with veggies and TON of sapidity that is grilled in the crockpot and served over pasta, in dish, over mashed potatoes, tater, bakes…and now chili.
INGREDIENTS
- 2 Tbsp. olive oil
- 1 small onion, chopped
- 1 large garlic clove, minced
- 1 lb. ground chicken
- 1 tsp. cumin
- 2 tsp. chili powder
- 1/2 tsp. salt
- 4 cups Crockpot Bolognese Sauce, if frozen, thaw out overnight in the refrigerator
- 2 cups chicken stock
- 1 (15.5 oz) can pinto beans, drained and rinsed
- to serve: shredded cheese, green onions, sour cream, tortilla chips, fresh cilantro
INSTRUCTIONS
- In a heavy duty stockpot or Dutch oven, cook onion and garlic in olive oil over medium heat for 2-3 minutes.
- Turn up the heat to medium-high and add ground chicken, cooking until lightly brown, about 7 minutes, while breaking up the chicken with a wooden spoon.
- Add cumin, chili powder, and salt; cook for 1 minute. Add Crockpot Bolognese Sauce and stock; bring to a simmer and cook for 5 minutes.
- Lastly, add pinto beans and cook for additional 5 minutes or until the beans are heated through.
- Season the chili with additional salt and fresh ground black pepper as needed.
- Serve with your favorite toppings.
