This chili simmers all day in the slow cooker for delicious flavour. This fills my 6 quart slow cooker about ½ full so a 4 or 5 quart one should be fine. Of course, you could simply simmer this on the stovetop for a couple of hours on very low heat.
1 – 2 pounds ground beef (I only use 1 lb.)
1 cup chopped onions
1 can (16 oz.) mixed beans (or your favourite), drained and rinsed
1 can (28 oz) diced tomatoes
1 can (15 oz.) tomato sauce
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped – optional
2 cloves garlic, crushed
2 tablespoons chili powder – see note below
2 teaspoons ground cumin
½ tsp. Frank’s hot sauce
1 teaspoon ground black pepper
1 tsp. salt to taste
For really hot chili: add one or two canned chipoltle pepper in adobo sauce, chopped fine – start with one, two is VERY hot!!
cornbread or crusty bread
chopped green onions or chives
In large frying pan, sauté ground beef, stirring to break it up, until browned. Add onions and continue cooking until onions are translucent but not browned. Drain off any excess fat. Meanwhile, place remaining ingredients into the slow cooker. Add the beef and onions and mix well. Cover and cook on LOW for 9 to 11 hours.
Serve with desired accompaniments.
Serves 8 to 10.
Note: Chili powders can vary in flavour and hotness. Taste the chili about ½ was through cooking and add more chili powder if desired.