Chili for the Slow Cooker

Generally on a typical week night, someone is bound to disapprove of the menu! Not on chili night though!  It's actually one of the few meals all five of us look forward to having!  I have several recipes which are all variations of the same idea:  brown the meat, add some diced tomatoes and seasonings and serve.  I came across a chili recipe on Allrecipes called "Boilermaker Chili."  It received over 2000 five star reviews and decided to give it a try!  I'm so glad I did!  It's delicious and really easy to make!  Don't be put off by the long ingredient list. Most are pantry staples!  Here is my adaptation!

Prep Ahead Plan:  It takes about 20-30 minutes to brown the meat and chop the veggies.  I did this the night before. I mixed the remaining ingredients in the pot and turned it on  the next morning!

Chili for the Slow Cooker

Ingredients

• 2 pounds ground beef 
• 1 pound Italian sausage removed from their casing
• 3 (15 oz) cans of pinto beans
• 2 (28 oz) cans diced tomatoes with juice
• 1 (6 oz) can tomato paste
• 1 large onion, chopped
• 2 small stalks celery, finely chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 jalapenos, seeded and chopped (I left a few seeds for a little heat, my kids don't mind though!)
• 1 t bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 T Worcestershire sauce
• 4 cloves garlic, crushed
• 1 T dried oregano
• 2 t ground cumin
• 2 t Tabasco
• 1 t dried basil
• 1 t ground black pepper
• 1 t cayenne pepper
• 1 t paprika
• 1 t white sugar
• Cheddar and corn chips for serving

Directions:

1.  Brown the ground beef and sausage in a pan and drain the fat.

2.  Place the remaining ingredients, EXCEPT THE BEANS, in the slow cooker.  Cook on low for 8-12 hours.  Drain the beans and add them to the chili about an hour or so before serving.  I happen to be the only one in the family who likes beans.  I heat them separately and add them to only my bowl!