Crockpot Chili

  • 2 lbs. ground beef
  • 3 T. vegetable oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • ½ tsp. fresh ground black pepper
  • 1 tsp. ground cumin
  • ½ tsp. ground chipotle pepper
  • 1 tsp. crushed red peppers
  • 3 T. chili powder
  • 1 c. water
  • 3 16 oz. cans diced tomatoes
  • 1 16 oz. can kidney beans, drained
  • 1 16 oz. can black beans, drained
  • 1-2 tsp. salt

Brown the ground beef in two batches in a thick-bottomed soup kettle. Drain off the fat and set the browned beef aside. Heat the oil in the kettle over medium high heat, adding the onions when hot. Sauté for 4-5 minutes, stirring often. Add the red bell pepper and garlic, continuing to cook 2-3 more minutes. Add the next five ingredients (black pepper through chili powder) while continually stirring until the spices begin to stick to bottom of kettle and brown (about 30-45 seconds). Quickly add the water. Add the diced tomatoes and the juice they were packed in. Add the beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir. Transfer the chili to the crockpot or slow cooker and let it simmer on low for up to 8 hours before serving.

  • Yields: 7-9 servings
  • Preparation Time: 20 minutes, plus slow cooking time
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