I love experimenting with recipes, but sometimes a tried and true standard is the best. This is my mother-in-law’s chili recipe that came with her slow cooker back in 1980! Thirty years later, it is still her go-to recipe.
Traditional Beef and Bean Chili
2 lbs. ground chuck, browned and drained
Two 16 ounce cans red kidney beans , drained
2, 14 oz. cans diced tomatoes with liquid
1 medium onion, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2 to 3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
Salt to taste
Brown ground beef on the stove, drain and place in the slow cooker. Place all remaining ingredient in your slow cooker in order listed and stir. Cover and cook on low 10-12 hours or high 5-6 hours.
If you like your chili with more liquid, add another can of diced tomatoes.
Quick, easy and so good!