Slow Cooker Beef Chili

This is the best and easiest chili recipe I have ever made. You can prep it the night before and put the insert in the fridge. Leave it out on the counter while you get ready in the morning to come to room temp, and turn it on before you leave for work. Coming home to that amazing chili smell on a cold winter evening is what makes the few minutes the night before all worthwhile.

Ingredients:

1 large onion, chopped

1 large green pepper, chopped

3-4 cloves of garlic, chopped

1.5 lbs chopped beef, browned

1 tsp ground cumin

1 tsp ground oregano

1 tsp ground turmeric

1 tsp ground basil

1 heaping TBSP chili powder

4.5 TBSP red wine vinegar

2 14.5 oz cans diced tomatoes with spicy green chilies

1 15 oz can dark red kidney beans

Directions:

Brown beef and drain excess fat.  Place beef in bottom of slow cooker.  Layer chopped vegetables on top of beef, then add drained and rinsed kidney beans.  Add all spices and vinegar, then gently mix together all ingredients in slow cooker, carefully not to mush the beans.  

Cook on high for 4 hours or low for 8 hrs.  Serve in a bowl over a bed of white rice, and top chili with shredded sharp cheddar and a dollop of sour cream.

I have mentioned this before, but I LOVE my Zojirushi rice cooker. 

I can set the rice to be ready at a certain time, so that the rice can be set up the night before, and be ready the next evening along with the chili.

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