Slow Cooker Chili
I’ve been on a little chili kick recently. It all started when I got really sick a few weeks ago. I was on a whirlwind tour of the United States — I started with a weekend in Chicago with friends, followed by less than 12 hours to recoup in LA and closed with a week in Boston for work. While I absolutely love traveling, this proved to be too much for my body. I spent most of Boston sniffling, coughing and sneezing all to my poor co-worker’s dismay. I’ll spare you the gritty details, but needless to say, I was quite a mess. When I finally returned to my apartment and cats, I knew something warm and hearty was exactly what I needed to kick the cold. Enter the most simple chili ever.
This was my inspiration for this recipe: I opened the fridge and search for anything that sounded remotely good to add to my chili. By some sort of luck, it ended up being pretty tasty — don’t you love when that happens! Once I was off cold medication, I tweaked the recipe a little further to help with cooking time.
I hope you enjoy!
- 1/2 Lb Ground Beef
- 1/2 Large Onion
- 1 Red Bell Pepper
- 4 Cloves of Garlic
- 2 Stalks of Rosemary, fresh or dry
- 1 Can of Dark Red Kidney Beans (30 oz)
- 1 Can of Diced Tomatoes (15 oz)
- 1 Fresh Tomato
- 1 Can of Tomato Paste (16 oz)
- Diced Green Chili
- Salt and Pepper
- Dice onions, bell pepper and garlic separately and set aside.
- In a large oiled pan, brown the ground brief slightly, seasoning with salt and pepper — about five minutes. Place the ground beef in your crock pot.
- In the same pan, fry the onion, bell pepper and garlic until fragrant and slightly soft — about three to four minutes. Add to your crock pot.
- Add your red kidney beans, tomatoes, and chili to you crock pot and give a generous stir. Remove rosemary leaves and add to the crock pot. Let the pot sit for two to three hours, or until bubbling and hot. For extra pizzazz, serve with freshly grated cheese.