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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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Using a slow cooker makes it easy to prepare this chili. But also tastes great made on the stovetop. Ingredients:
1 1/2 lbs ground beef |
1/2 cup chopped onion |
4 garlic cloves, minced |
2 (16 ounce) cans kidney beans, rinsed and drained |
2 (15 ounce) cans tomato sauce |
2 (14 1/2 ounce) cans stewed tomatoes, cut up |
1 cup water |
2 bay leaves |
1/4 cup chili powder |
1 tablespoon salt |
1 tablespoon brown sugar |
1 tablespoon dried basil |
1 tablespoon italian seasoning |
1 tablespoon dried thyme |
1 tablespoon pepper |
1 teaspoon dried oregano |
1 teaspoon dried marjoram |
bread, bowls (optional) |
shredded cheddar cheese (optional) |
additional chopped onion (optional) |
Directions:
1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Transfer to a 5 quart slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings.
3. Cover and let cook on low for 4-5 hours. Discard bay leaves. If desired, serve in bread bowls and garnish with cheese and onion.
4. Stovetop directions.
5. If you like to make chili on the stovetop use a dutch oven instead of a skillt to cook the beef, onion and garlic. Add the ingredients to the dutch oven instead of the slow cooker. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Discard bay leaves.
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