Simple Slow Cooker Chili
This chili recipe has been a go-to for Andrea's kitchen for a while. She has used it so long and the recipe is so warn that we cannot find the source, but we can tell you that it is DELICIOUS! This is a thick n' hearty chili that can be a staple in your kitchen during the upcoming fall months, or if you are like some of us....ALL year round! Please give it a try and let us know what you think!
2 pounds ground beef (browned and drained)
½ cup dried minced onion or 1 large onion, chopped
1 large can (28 ounces) diced “chili ready” or “chili seasoned” tomatoes with liquid
1 can (12 -14 ounces) tomato puree
1 can (16 ounces) kidney beans, drained
1 can (4 ounces) diced green chilies, with liquid
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Combine all ingredients in 6-quart slow cooker. Cover and cook on high heat for 2 – 3 hours or low heat for 4 – 6 hours. Makes 6 – 8 servings. Garnish with sour cream, chives, or shredded cheese. For a spicier chili, you may use 2 ounces of diced jalapenos in place of the 1 can of diced green chilis.
Happy cooking on this magnificent Monday!