SLOW COOKER BEEF CHILI

SLOW COOKER BEEF CHILI image

Yield 4-6 People

Number Of Ingredients 11

1 Yellow Onion (or half if it is very large)
1 Green Pepper
2 Garlic Cloves
2 to 3 chillies
1 29 oz can of stewed tomatoes with juices
1 29 oz can of tomato puree
1 cup of dried black beans
1 cup of dried kidney beans
1 to 1.5 pounds of lean chuck stew meat
Salt, pepper, garlic powder, chili powder, cumin
Sour cream, cheese, and cilantro for serving

Steps:

Dump the 2 cans of tomato product into a Croc Pot. Dice the onion, pepper, chillies and garlic and throw them in the Croc Pot as well. Rinse the beans in cold water (ignore the instructions on the back of the bag, they are not for a slow cooker, just rinse in cold water and drain) then throw them in the pot. Stir everything together. Season with salt, pepper, garlic powder, chili powder and cumin (use a lot of this) to taste. The flavor will intensify and be less tomato-y when its cooked, but it should still taste good. When you are satisfied that you have seasoned it enough, season the meat with salt, pepper and cumin then throw it in. Stir again. Put the lid on and cook on low for 8-10 hours (I'm guessing 5-6 hours on high would also work, but I didn't try it). Mine cooked for about 10, because I was at work and the mystery owned Croc Pot did not have an automatic go to warm on it, if your's does feel free to use it after 8 or 9 hours, but if it doesn't don't worry about it. Serve with sour cream, cheese and a little fresh cilantro