Crazy….crazy week in my house…..perfect time to pull out & dust off my SLOW COOKER to make a big pot of CHILI……dish that will cover me for next few nights….especially since CHILI tastes better the second day.
Easy SLOW COOKER CHILI recipe You can prep it in the evening……. leave it in the fridge overnight and put it into the slow cooker in the morning….PERFECTION……love when plan comes together, don’t you?
For this pot of chili I used Aylmer’s Diced Tomato with Chili spices so all I have to use is salt and pepper.
The only person in my family who loves spicy CHILI is my hubs so I try to keep it non-heat seeker friendly.
That’s what is so nice about using Aylmer’s Chili ready tomatoes…..the perfect blend. If you like it more on the spicy side just add more Chili powder.
- 2 lbs Lean Ground Beef
- 1 – 11/2 lbs Stewed Beef
- 1/4 cup Red Wine
- 1 Onion
- 2 Green Peppers (sliced)
- 1 – 19oz can White Kidney Beans
- 1 – 19oz can Red Kidney Beans
- 2 – 19 oz cans Aylmer’s Chili-ready Diced Tomatoes
- Cheddar Cheese (shredded)
STEP 1: In a large skillet brown the ground beef, drain the fat and add chopped onion.Add chopped green peppers and heat it through. Put it into slow cooker.
STEP 2: Use the same skillet to brown stewed beef. After beef has nice crust de-glaze it with red wine. Add it to the slow cooker.
STEP 3: Drain the white and red beans. Add it to the mixture together with diced tomatoes.
STEP 4: Mix it well.Salt and pepper to taste. Add more Chili powder for extra heat. Cook on low for 6 hours.
STEP 5: Serve it with shredded Cheddar on top and fresh bread.
|Easy Slow Cooker Chili|
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