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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 15 |
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This simple, thick, and hearty bean-packed chili is great for slow cooking. The smell it emits is mouth watering. It makes a lot, so it's good for stretching lunches, snacks, and dinners. Ingredients:
1 lb ground beef |
1 lb ground sausage |
4 (15 ounce) cans dark red kidney beans (do not drain) |
1 (14 1/2 ounce) can diced tomatoes with garlic and olive oil (do not drain) |
1 (6 ounce) can tomato paste |
1 large fresh tomato, diced |
1 large onion, chopped |
1 bell pepper, chopped |
1/4 cup green onion, chopped |
1 jalapeno, chopped (optional) |
1 tablespoon garlic, minced or 1 tablespoon garlic powder |
3 tablespoons chili powder |
1 tablespoon pepper |
1 teaspoon thyme |
1 teaspoon cumin |
salt |
Directions:
1. Brown ground beef and sausage together in a large skillet over medium-high heat until no longer pink. Drain. Add meat to crock pot.
2. In the same skillet add onion and green pepper. Cook until tender, stirring occasionally, approximately 5 minutes. Add to crock pot.
3. Add remaining ingredients to crock pot and stir well. Slow cook on low 5-6 hours, stirring periodically.
4. This can also be cooked on the stove. Follow previous directions, but add to a large pot instead. Heat to boil, cover, and simmer on low for 1 hour, stirring occasionally.
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