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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Life circumstances are such that, here lately, I don't have much time to cook in the evenings, but I can run home at lunch to start getting dinner ready - and, thus, I've been looking for more slow cooker recipes that don't require much prep work before they enter the slow cooker. I found this recipe through cooking light, and altered it some to our tastes and to a Cook's Illustrated article - and the final product came out great! It was easy, doable over a lunch break, and very, very, very tasty. Ingredients:
1 lb ground beef, lean and preferably grass fed |
1 onion, yellow and diced |
1 green bell pepper, diced |
6 ounces beer, about half a beer |
2 tablespoons chili powder |
1 teaspoon sugar |
2 teaspoons cumin |
1/4 teaspoon salt |
2 garlic cloves, minced |
1 (15 ounce) can kidney beans, undrained |
1 (14 1/2 ounce) can diced tomatoes, undrained and organic |
1 jalapeno, seeded and finely diced |
jalapeno and white cheddar cheese (to garnish) |
Directions:
1. Brown ground beef over medium-high heat in a large, non-stick skillet; stir to crumble and cook until meat is browning. Add onion and next 7 ingredients, and continue to saute until onion is tender.
2. Place meat mixture in slow cooker; stir in beans, tomatoes, and jalapeno.
3. Cover and cook on low for 4 hours.
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