Crock Pot Chili
1 medium onion, chopped
2-3 cloves of garlic, or equivalent amount of granulated garlic
1 medium bell pepper, chopped (I left this ingredient out because I didn't have any)
1-2 hot peppers (to taste), chopped
3 cans of beans (or you can use the equivalent amount of the dried versions, but I am lazy and use canned beans)
1 can of whole kernal corn
2 cans of diced tomatoes (the medium sized ones, same size as the beans), one drained, the other with liquid
1.5 tablespoon of chili powder
2 teaspoons of cumin
2 teaspoons of cayenne pepper (or more, depending how spicy you like it)
1-2 sun-dried tomatoes, chopped
1 lb browned ground beef
Shredded cheese for topping if you like that
SautÃƒÂ© the onion and garlic in a pan until the onion is translucent.
Add the bell pepper, and hot peppers and sautÃƒÂ© for a couple more minutes. Add to slow cooker.
Add beans, corn, meat and tomatoes to the slow cooker. Stir in chili powder, cumin, cayenne pepper, and sun-dried tomatoes. It might seem
like there is not enough liquid, but as it cooks, it will release more liquid.
Slow cook on low for at least 5-6 hours, more if you can.
I can't tell you exact measurements I use for the dried spices because
I don't usually measure. The above are approximations.
This chili tastes best the second day after cooking is complete
because the flavours will melt together.
I used kidney beans, cannelini, and pinto beans, but you can use whichever ones you like.