Slow Cooker Chili II
Description
A robust, meaty chili slow-cooked with beans, tomatoes, and spices. Great for feeding a crowd or freezing for future meals.
Ingredients
- 1 pound ground beef 3/4 cup diced onion 3/4 cup diced celery
- 3/4 cup diced green bell pepper 2 cloves garlic, minced
- 2 (10.75 ounce) cans tomato puree
- 1 (15 ounce) can kidney beans with liquid
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans with liquid
- 1/2 tablespoon chili powder 1/2 teaspoon dried parsley 1 teaspoon salt
- 3/4 teaspoon dried basil 3/4 teaspoon dried oregano 1/4 teaspoon ground black pepper
- 1/8 teaspoon hot pepper sauce
Directions
- Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
- Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans.
- Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
- Cover, and cook 8 hours on Low.
