Slow-Cooker Bacon Chili

By CJKK

Ingredients

• 1 lb bacon, chopped
• 1 lb lean (at least 80%) ground beef
• 1 medium red bell pepper, chopped (1 cup)
• 1 cup chopped onions
• 2 cloves garlic, finely chopped
• 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
• 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
• 1 can (4.5 oz) Old El Paso™ chopped green chiles
• 1 cup Cascadian Farm™ frozen organic sweet corn
• 1/2 teaspoon salt
• 2 tablespoons chili powder
• Toppings, as desired
• Sour cream
• Shredded Cheddar cheese
• Chopped onion
• Chopped fresh cilantro leaves

Details

Preparation time 30mins
Cooking time 210mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Spray 5-quart slow cooker with cooking spray.
2 In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
3 Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
4 Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.