![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Feb. 27th, 2019 09:02 amI am going to have some AWESOME chili for dinner tonight! I'm writing it down here, so I don't forget about it. If you'd like me to write a whole piece about my family or the weather before the recipe, let me know. lol
2 lbs ground beef
1 medium white onion
2 bell peppers (your choice on colors, I used all yellow/orange/red sweet peppers)
1 jalapeño, seeds and stems removed
3 TBSP minced garlic
1 TBSP chili powder
1 tsp cumin
1 tsp oregano
1 tsp smoked paprika
2 tsp salt
2 cans seasoned black beans
2 16 oz cans fire-roasted tomatoes
1 can Rotel fire-roasted tomatoes w/ green chilies
2-3 cups beef broth
plus chili powder, salt and pepper, garlic powder to taste
- brown ground beef in large skillet, adding spices to taste
- drain grease, add beef to slow cooker
- add some olive oil to skillet, cook onions until softened, about 5 mins
- add peppers and jalapeño to skillet, cook until softened, about 5-8 mins
- add garlic to skillet, cook until fragrant, about 30 secs
- add chili powder, cumin, oregano, smoked paprika, and salt to skillet, stir until covered
- add to slow cooker
- rinse beans, add to slow cooker, along with tomatoes and beef broth
- cook for 4 hrs on high, or 8 hrs on low
- garnish with chips, cheese, sour cream, cilantro, etc
- if you like more heat, add cayenne pepper, or jalapeño seeds
