Peppercorn Chili - Slow Cooker

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READY IN: 8hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown beef stew meat in large skillet just until the edges are browned.
  • While the beef browns, in large crockpot (greater than 3 quarts), combine onion, green pepper, tomatoes (not juice), kidney beans, chili beans, tomato paste and tomato sauce. Stir and add the remaining herbs and spices. Mix well.
  • Add beef and combine well. Stir in reserved tomato juice until mixture is soupy and two inches from the rim of the slow cooker. Do not overfill. Note: The remainder of the juice can be refrigerated in a sealed container in case you want to add it later.
  • Turn the slow cooker to low, cover and allow the chili to cook for a minimum of 8 hours. To help soften the peppercorns and reduce the heat, remove the crock pot from the heating unit and refrigerate overnight.
  • Hints: To thicken chili, add additional beans or instant potato flakes. To thin chili, add remaining tomato juice.
  • Serve in large bowls. Presentation tip: Place serving bowls of Saltines, sour cream, onion, tomatoes and grated cheese on the table and enjoy!
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