How To Make The Perfect Crockpot Chili
With a little prep, you can set this chili and forget it. You won't be disappointed.
Splash olive oil
1 pound ground beef or, if you're looking for more flavor, 1 pound ground sweet Italian sausage
1 cup onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 14.5 oz can chili beans
2 tablespoons tomato paste
1/2 cup dark beer (like a porter)
1 14.5 oz can diced tomatoes
2 teaspoons cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
1 14.5 oz can kidney beans, pureed
1/2 cup frozen corn kernels (or strained canned kernels)
Toppings! (sour cream, avocado, cheese, green onions, tortilla chips)
Heat oil in a skillet over medium-high heat and brown the meat. Add the onions and garlic and cook for ~5-7 minutes until the onions are translucent.
Place meat, onion, and garlic into a slow cooker (your slow cooker should be at least 3.5 quarts). Add all other ingredients except the pureed beans and corn. Cook on high for 4 hours or low for 8 hours.
15 minutes before cooking time is over, add the pureed beans and corn. Stir well and add any extra seasonings to suite your taste.
Serve immediately and go crazy with toppings!
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