Prep 20 mins
Cook 4 hrs
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.
- 453.59 g ground beef, lean and preferably grass fed
- 1 onion, yellow and diced
- 1 green bell pepper, diced
- 170.09 g beer, about half a beer
- 29.58 ml chili powder
- 4.92 ml sugar
- 9.85 ml cumin
- 1.23 ml salt
- 2 garlic cloves, minced
- 425.24 g can kidney beans, undrained
- 411.06 g can diced tomatoes, undrained and organic
- 1 jalapeno, seeded and finely diced
- jalapeno and white cheddar cheese (to garnish)
- 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.
- Place meat mixture in slow cooker; stir in beans, tomatoes, and jalapeno.
- Cover and cook on low for 4 hours.