Slow Cooker Chili With Beef and Beans

By WhystleStop

I also make a variation on this recipe using any good beef roast, but it takes twice as long. You brown the roast, slow cook it on high for 3-4 hours, or low 8-9 hours. Shred the meat with a fork, and proceed to use that instead of the ground beef below.

My tongue cannot tolerate any kind of real heat in spicy foods, although I love the flavors. I simply added the cayenne or Tabasco as an option to help for those that like fire alarm type chili.

Ingredients

• 2 pounds ground round or ground chuck
• 2 Tablespoons garlic salt or garlic powder
• 1 cup chopped onions
• 1 can (16 ounces each) hot chili beans, drained and rinsed
• 1 can (16 ounces each) red kidney beans, drained and rinsed
• 2 cans (14.5 ounces each) diced tomatoes
• 1 green bell pepper, coarsely chopped (optional)
• 2 cloves garlic, crushed (optional)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• cayenne pepper to taste (optional)
• Tabasco or any hot sauce to taste (optional)
• can substitute one can tomato sauce for one of the cans diced tomatoes
• cornbread, crackers, or crusty bread
• shredded cheese, optional

Details

Servings 8
Preparation time 20mins
Cooking time 600mins
Adapted from southernfood.about.com

Preparation

Step 1

While browning ground beef, sprinkle with garlic salt. Add onions. Rinse, and drain off excess fat (helps to remove some of the salt). Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours or high 2-3 hours if you're in a hurry (slow is MUCH better). Serve with cornbread or crackers, or a great crusty bread and top with some shredded Cheddar or Jack cheese, if desired.

Serves 8 to 10.