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LaDona's Chili Slow Cooker Recipe

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This recipe for LaDona's Chili Slow Cooker is from Made with Love , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. Olive Oil
2 lbs. lean Ground beef
1 lg Onion finely chopped
3 cloves Garlic
2 (14.5 oz) cans Diced Tomatoes with Green Chilies
3 (8oz) cans Tomato Sauce
½ cup Water or Beef Broth
2 Tbsp Chili Powder
2½ tsp. Ground Cumin
2 tsp. Paprika
2 tsp Cocoa Powder
1 tsp Sugar
½ tsp Ground Coriander
1 (15 oz) can Dark Red Kidney bean, drained and rinsed
1 (15 oz) can Light Kidney Bean, drained and rinsed

Serve Topped with;
Cheddar and Monterey Jack Cheese, Sour Cream, chopped Red or Green Onions
Fresh Corn Bread or Biscuits, Crackers or tortilla chips
Directions:
Directions:
Heat Olive Oil in a large and deep non-stick skillet over medium-high heat.
Once oil is hot, add onion and sauce 3 minutes. Then add garlic and sauce 30 seconds longer.
Pour onions and garlic into a 6-7 quart slow cooker

Return skillet to medium-high heat, add beef stirring occasionally until beef has browned. Drain most of fat from beef and add to slow cooker.

Add diced tomatoes, tomato sauce, ½ cup water or beef broth, chili powder, cumin, paprika cocoa powder, sugar, coriander and season with salt and pepper to taste. Cover slow cooker with lid and cook on low for 5-6 hours.

Stir in dark and light kidney beans and allow to heat through. (about 10 minutes). If you want the chili to have more liquid add in another ½ cup water or beef broth.

Serve warm with desired toppings.
Number Of Servings:
Number Of Servings:
6-7

 

 

 

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