Robust beef and bean chili packed with lots of spices for a punch of heat.
Note: Add as much seasonings as desired. Like it super hot? Go heavy on the spices! Like a kick but not that hot, use the lighter amount.
Slow Cooker: Brown meat as directed. Add meat, beans, 4 cups of beef broth, tomato sauce, diced tomatoes, ground masa and first round of spices to slow cooker. Cover and cook on low for 4-5 hours. Stir in second round of spices and cook for an additional 2 hours. Stir in third round of spices and cook for an additional hour. Stir in fourth round of spices and increase heat to high. Cook for an additional 30-60 minutes then serve.
Serving Suggestions: Sides: A simple green salad and Boston Market Cornbread. Toppings: Sour cream, cheddar cheese and green onions.