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Chili Con Carne

Slow cooker recipe. This recipe may be ingredient verbose, but it is worth the effort. Trust me!

Prep
Cook
Serves 8people
Ingredients
2
lb extra lean ground beef
1
can (540 ml) black beans (include water in pot)
1
can (270 ml) kidney beans (drained)
1
can (540 ml) chickpeas (drained)
1
can (28 oz) crushed tomatoes
1
sweet onion, diced (about 2 cups)
2
cups frozen corn
2
red bell pepper, diced (about 2 1/2 cups)
2
green serrano peppers, diced very fine
2
tbsp beef bullion
1
tbsp chili powder
1
tbsp garlic, minced
1
tbsp dried oregano
2
tsp ground cumin
1
tsp dried basil
1
tsp salt
1
tsp pepper
1/2
tsp cayenne pepper
1/2
cup brown sugar
Directions
1.
Brown meat in a skillet with a little water and cover with lid. As meat starts to brown chop up with a spatula so that the meat is broken up into small chunks.
2.
Once meat is mostly browned, toss it into the crock pot along with the water used to brown it in.
3.
Put minced garlic in skillet and drizzle with olive oil, then sauté until slightly browned and fragrant.
4.
Add garlic and all other ingredients to pot and stir well.
5.
Cook on low for about 10 hours (or about 6 hours on high, but the long low temperature is recommended for the best flavor results!).
6.
Serve with a dollop of sour cream and a sprinkle of shredded cheese. Yum!

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