House Beef and Bean Chili

Sunday February 2, 2014

There is always a chili bubbling at my house. This is the newest one and it is as simple as can be since it uses canned beans. My first chili, almost 40 years ago, was made with soybeans. I have since learned to appreciate all sorts of beans, which can be used interchangeably. Cook up your favorite beans and keep them in the freezer for your chilis.

Slow Cooker: Medium Round or Oval

Machine Setting and Cook Time: Low Heat: 8 to 9 hours

Serves 4 to 6

Ingredients

  • 1-pound lean ground chuck or ground dark turkey
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can mild chili beans, undrained
  • 1 medium green bell pepper, red bell pepper, or fresh poblano pepper, ribs removed and diced
  • 1 28-ounce cans diced tomatoes in their juice
  • 1/2 cup ketchup
  • 1 to 2 tablespoons your favorite chili powder, to taste
  • 2 teaspoons ground cumin
  • Salt, to taste

For Serving

  • Shredded sharp Cheddar cheese
  • Sour cream or crema Mexicana
  • Chopped fresh cilantro

Instructions

In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until meat is brown; drain off the fat. Place in the crock and add in the beans, green pepper, undrained tomatoes, ketchup, chili powder, and cumin.  Stir to combine.

Cover and cook on LOW for 8 to 9 hours, stirring occasionally.  The last hour add the salt to taste.  The longer you let it simmer the better it gets.  Serve the chili in bowls with plenty of toppings, and warm cornbread or whole wheat tortillas.

Excerpted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Julie Kaufmann. (c) 2002, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2014

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


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