Slow Cooker Chili With Beef and Beans

By sbreine

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

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

Directions

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.