Slow Cooker Chili Recipe

If there's one classic recipe everybody needs to have ready at hand, it's chili. A slow-cooker or crockpot will make this already simplified dish even easier, but a nice heavy pot with a tight-fitting lid will do the trick as well. Break this recipe out for your next tailgate or even dinner date for a hearty, universally pleasing entree (sorry, vegetarians), perfect served over equally easy-to-make rice.

Slow Cooker Chili Recipe
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  • 2 pounds ground beef
  • 1 large yellow onion
  • 1 green bell pepper
  • 1 jalapeno pepper
  • 1 teaspoon ground cumin
  • 2 14-ounce cans diced tomatoes
  • 2 14-ounce cans pinto beans
  • 1/2 teaspoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  1. Heat a large pan over medium-high heat and brown the ground beef, breaking up any large chunks with a wooden spoon.
  2. When no more pink remains, drain off excess fat, leaving one tablespoon in the pan. Transfer cooked beef to a large bowl and set aside. Return pan to stove.
  3. Saute onions, bell pepper, jalapeño and cumin until translucent, about 5 minutes.
  4. Transfer meat, onions, bell pepper, jalapeño, tomatoes with juices reserved, beans, salt, chili powder and cayenne to the slow-cooker, crockpot or heavy bottomed pot on the stove.
  5. Cover, set to low heat and cook for 4-6 hours.
  6. Serve over rice or with cornbread with the toppings of your choice.
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