I've gotten quite a few requests for my chili recipe, so I thought I'd just post it here.
If you try it, let me know how it turns out.
I love this recipe! It's from the Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker, by Dawn J. Ranck and Phyllis Pellman Good.
Colleen's Favorite Chili
2 medium onions, coarsely chopped
1-1 1/2 lbs. ground beef, browned and drained
2 garlic cloves, minced
3/4 cup finely diced green pepper
2 14 1/2-oz. cans diced tomatoes, or 1 quart home-canned tomatoes
30-32 oz. beans--kidney, or pinto, or mixture of the two
8-oz. can tomato sauce
1/4 tsp. beaumonde spice, optional
1 tsp. ground cumin
1/2 tsp. pepper
1 tsp. seasoned salt
1 Tbsp., or more, chili powder
1 tsp. dried basil
1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8-12 hours, or High 5-6 hours.
Here's how I make it:
*I use 1 1/2 lbs. ground beef because I like meaty chili.
*I use kidney beans instead of pinto beans.
*I omit the beaumonde spice because I don't even know what it is.
*I use regular salt because I don't have seasoned salt.
*I only use 1 Tbsp. chili powder because I can't handle anything spicier.
*I usually cook it on High because I can't seem to remember to get it ready early enough to cook it on Low.
This recipe can be easily doubled; just make sure you have a very large (6-quart) slow cooker. I doubled the recipe this last time and my pot was literally filled to the brim. It naturally cooks down, but it was still incredibly full.
This recipe also freezes really well. Just reheat on the stove for even heating.
If you like this recipe, I've got plenty of others (not slow cooker) that are tried and true favorites in my family. I'll gladly share them, if anyone is interested.