Easy Crock Pot Chili

Recipe by PaulaCS
READY IN: 8hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    onion, minced
  • 1
    garlic clove, minced
  • 1
    lb beef stew meat (can also use buffalo stew meat or omit for vegetarian option )
  • 30
    ounces canned red kidney beans (2 15 oz. cans drained of liquid and rinsed. I use BPA-free cans & Organic)
  • 28
    ounces diced tomatoes (also use BPA-free cans & organic if you can find them)
  • 16
    ounces tomato sauce (also use BPA-free cans & organic if you can find them)
  • 1
    teaspoon chili powder
  • 18 - 12
    teaspoon cayenne pepper (or more per taste. This depends on the heat strength of your cayenne)
  • 1
    pinch creole seasoning (Tony Chachere's Original Creole Seasoning if avaliable)

DIRECTIONS

  • Brown ground beef with onion and garlic. (if using stew meat or buffalo meat only brown the meat, do not fully cook!).
  • Drain meat if necessary.
  • Combine meat/onion/garlic mixture with the remainder of the ingredients and put in slow cooker.
  • Cook on low for 8 to 10 hours.
  • Remove bay leaf prior to serving.
  • I use Frontier Co-op spices that I purchase at my local health food co-op. I find their spices are extremely fresh and their 90,000 hu cayeene is great for slow-cooking recipes!
  • If making this as a vegetarian chili, simply skip the meat and add more beans. I love to add black beans. Yum!
  • Serve over rice or eat as is.