So this is more John's combination of recipes and techniques but it takes a little from Allrecipe's Slow Cooker Chili II and a little from Q's Eats' Chili (another Tastespotting find!). It is delicious, with just enough spice, and of course combines perfectly with sour cream and shredded cheddar. SO GOOD for a chili (haha) night in winter.

1 lb ground beef
3/4 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
3/4 cup diced red bell pepper
1 cubanelle pepper, diced
2 cloves garlic, minced
2 cans (10.75oz) tomato puree
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, with liquid
1 (15 oz) can cannellini beans, with liquid
1 small (10 oz) can Rotel Original Tomatoes & Green Chiles
1/2 tbsp chili powder
1/2 tsp dried parsley
1 tsp salt
3/4 tsp dried basil
3/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp hot pepper sauce

  • Place the beef in a skillet over medium heat and cook until evenly brown. Drain grease.
  • Place the beef in a slow cooker. Mix in onion, celery, green, red, and cubanelle peppers, garlic, tomato puree, can of Rotel, kidney, black, and cannellini beans.
  • Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
  • Cover and cook 8 hours on Low.
We ate it after about 4 hours and it was still delicious...can't wait to try it when it's sat the full time! Don't forget big spoons, sour cream, and cheddar cheese!! = )

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