EASY CROCK POT CHILI

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Make and share this Easy Crock Pot Chili recipe from Food.com.

Provided by PaulaCS

Categories     Beans

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 onion, minced
1 garlic clove, minced
1 lb beef stew meat (can also use buffalo stew meat or omit for vegetarian option )
30 ounces canned red kidney beans (2 15 oz. cans drained of liquid and rinsed. I use BPA-free cans & Organic)
28 ounces diced tomatoes (also use BPA-free cans & organic if you can find them)
16 ounces tomato sauce (also use BPA-free cans & organic if you can find them)
1 teaspoon chili powder
1/8-1/2 teaspoon cayenne pepper (or more per taste. This depends on the heat strength of your cayenne)
1 pinch creole seasoning (Tony Chachere's Original Creole Seasoning if avaliable)
1 bay leaf

Steps:

  • Brown ground beef with onion and garlic. (if using stew meat or buffalo meat only brown the meat, do not fully cook!).
  • Drain meat if necessary.
  • Combine meat/onion/garlic mixture with the remainder of the ingredients and put in slow cooker.
  • Cook on low for 8 to 10 hours.
  • Remove bay leaf prior to serving.
  • I use Frontier Co-op spices that I purchase at my local health food co-op. I find their spices are extremely fresh and their 90,000 hu cayeene is great for slow-cooking recipes!
  • If making this as a vegetarian chili, simply skip the meat and add more beans. I love to add black beans. Yum!
  • Serve over rice or eat as is.

Nutrition Facts : Calories 401.2, Fat 6.6, SaturatedFat 2.5, Cholesterol 72.6, Sodium 1260.4, Carbohydrate 50.3, Fiber 16.3, Sugar 15.3, Protein 39.5

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