Instead of a “soup” as part of our “Soup Sunday Chronicles”, I decided to make my go-to slow cooker chili. This is probably the easiest chili recipe ever! Check out the recipe below and let me know your thoughts!
1 1/2 lbs ground beef
1 1/2 cup chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
3 cans (15 ounces each) dark red kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
1 can (14 1/2 ounces) diced tomatoes, undrained (I like to use the kind with zesty green chili’s added)
2 to 3 teaspoons chili powder
1 to 2 teaspoons dry hot mustard
3/4 teaspoon dried basil
1/2 teaspoon black pepper
1 to 2 dried hot chili peppers (optional)
Cook and stir ground beef, onion, bell pepper and garlic in large skillet until meat is browned and onion in tender. Drain the fat and discard.
Transfer mixture to 5-quart Crock Pot or Slow Cooker. Add beans, tomato sauce, tomatoes with juice, chili powder, mustard, basil, black pepper and chili peppers, if desired; mix well. Cover and cook on LOW 8-10 hours or HIGH 4-5 hours. If used, remove chili peppers before serving.
Note: When cooking with my Slow Cooker, I use the Reynolds Slow Cooker Liner Bags for easy clean up (my grocery store, Giant, almost ALWAYS has them on sale!). I hate scrubbing the insert after food has been cooking all day in it and the bag makes for VERY easy clean up!