The Perfect Chili (For Slow Cooker or Modify for Stove Top)
- Ready In:
- 2hrs 25mins
- Ingredients:
- 12
- Serves:
-
5
ingredients
- 1 (14 1/2 ounce) can kidney beans (drained and rinsed)
- 1 (14 1/2 ounce) can baked beans (undrained, I used Bush's vegetarian beans)
- 2 (14 1/2 ounce) cans diced tomatoes (with juice)
- 1 green bell pepper (chopped)
- 1⁄2 onion (chopped)
- 1 large garlic clove (or 2 small, chopped)
- 2 stalks celery (diced)
- 1 lb lean ground beef (or other meat)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1⁄2 teaspoon crushed red pepper flakes (more or less for desired heat)
- 1 teaspoon salt (to taste)
directions
- Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
- Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
- Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
- Stir in the spices.
- Cook on high for 1-2 hours (or until the chili is very hot and simmering).
- Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
- Taste, adjust seasonings and serve.
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RECIPE SUBMITTED BY
<p>Hi, I'm Natalia and I love reading, traveling, Fall, yoga & Pilates, creating nutritious meals for my family and encouraging others as they carve their own paths of joyful health. </p>
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