Pinging our chefs.
CROCK POT CHILI 1) In a heavy pan, add olive oil, and ground beef and simmer until brown. Drain.
- 2 (16 oz.) cans red kidney beans, drained
- 2 (16 oz.) cans pinto beans, drained
- 2 (14 1/2 oz.) cans tomatoes, cut up
- 1 tbsp. pure olive oil
- 2 lb. coarsely ground chuck, browned & drained
- 2 med. onions, chopped
- 1 med. green pepper, chopped
- 2 garlic cloves, crushed
- 1 tbsp. oregano
- 3 tbsp. chili powder
- 1 tsp. black pepper
- 1 tsp. cumin
- Salt and pepper to taste
2) Place all of the ingredients into a 5 quart crock pot in the order listed above. Stir and blend, until all ingredients are well mixed. Cover.
Cook on low for 10 to 12 hours (or high for 5 to 6 hours).