Slow Cooker Chili
Nothing beats a hearty bowl of chili! This slow cooker is simple, and hassle free!
Ingredients
- 1 lb lean ground beef
- 2 tbsp olive oil
- 1 large red onion chopped
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 2 large carrots chopped
- 4 stalks of celery chopped
- 2 cloves garlic minced
- Kernels from 2 cobs of corn
- 1 Jalapeno pepper chopped
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 cup brewed coffee
- 1 cup red kidney beans
- 1 cup white beans
- 1 can 540 ml crushed tomato
- 2 cans 1.5 litres diced tomato
- Salt & pepper
- 1 bunch of basil leaves 8-10 leaves
Instructions
- In a large pan, add oil, and heat to medium-high.
- Once heated, add meat, cooking until browned.
- Add garlic, onion, peppers, carrot, celery, and corn, along with spices. Cook for 8-10 minutes, until everything becomes fragrant, and onions begin to turn slightly translucent.
- In a slower cooker, add ingredients from your pan, then return the pan to your element, deglaze with coffee, and add to slow cooker.
- Add in the beans, and tomato, cooking on low for around 8 hours, or high for about 4 hours.
- If you are using unsoaked beans, you will likely need to cook for a longer time period on low, for the beans to soften up (I cooked the chili this way, and cooked for about 8 hours on low).
- Once cooked, serve with a some shredded cheese, a dollop of sour cream, diced red onion, and some nice bread.