Slow-Cooker Cowboy Chili

When I make this recipe, I like it to be so hot it's barely edible, so I put in about a dozen serano peppers. If you want it milder you can just add one or two jalapenos or omit them entirely. I also put canned jalapenos in mine which I don't think are very spicy but they do add a nice peppery flavor. I like to serve this chili in sour dough bread bowls. Note: When I do anything in the slow-cooker, I always wait and add the onions a couple of hours before the end. When you leave onions in a slow-cooker too long they get an upleasant taste which taints the whole dish. This is just a preference of mine; if they don't bother you you can put them in with the rest of the ingredients.

• Ready In: 8 hrs 10 mins
• Serves: 8

Ingredients

• 3  lbs lean hamburger
• 1  tablespoon olive oil
• 12  serrano peppers (or to taste)
• 1 (28 ounce) can crushed tomatoes
• 3  large garlic cloves, minced
• 1⁄4 cup chili powder (adjust according to your tolerance for heat)
• 1 (6 ounce) can tomato paste
• 1  cup  chicken stock
• 2 (4 ounce) cans diced green chilies (adjust according to taste)
• 1  tablespoon cumin
• 2  teaspoons cayenne pepper
• 1 (28 ounce) can pinto beans
• 1  tablespoon apple cider vinegar
• 2  finely chopped onions

Directions

1. In a large skillet, brown the beef and drain.
2. Place the beef in the crockpot and add all the ingredients except the onions.
3. Cover and cook on low for 6 hours.
4. Add the onions and cook on low for an additional 2 hours.