I’m back from California! It was so much fun! We went to Disneyland, then we drove down to San Diego and went to the zoo and the beach. Either way, I made this chili before we left because I had to work late (again). I just let this simmer all day and it was absolutely delicious! And the next night we made chili dogs with the leftovers. Recipe after the jump!
Round up everything you’ll need.
Brown the ground beef.
While it’s cooking, dice your jalapeno pepper, green pepper, and onion.
Then toss it all in the ground beef and cook for a few minutes.
Then add the spices.
Add the canned ingredients to the crock pot (save one can of beans to put on top of the beef).
Then add the ground beef and the last can of beans. Cook on low for about 7 hours.
Boom! Chili is done.
Then the next day you can make chili dogs! Just cook up some hot dogs and add cheese and chopped onions (thanks for the inspiration, Noble Pig).
- 2 pounds lean ground beef
- 1 onion, chopped
- 1 large green bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon chili powder
- garlic powder to taste
- salt to taste
- pepper to taste
- 1 teaspoon sugar, or to taste
- 1-2 teaspoons red pepper flakes (more or less depending on how hot you want it)
- 2 cans (approx. 16 ounces each) crushed tomatoes
- 1 can (16 ounces) tomato puree (I used a tiny can of tomato paste because I didn't have puree)
- 1 can (16 ounces) kidney beans
- 2 cans (approx. 16 ounces each) chili beans
- Brown ground beef. Remove from pan and set aside.
- Saute chopped onion, jalapeno pepper, and green pepper the same pan that you cooked the meat in.
- Mix the beef, onion, jalapeno, and green pepper together in the pan. Add the spices and simmer.
- Add the tomatoes, tomato puree, and beans to the crock pot, then cover with the meat. Mix everything up.
- Cover and cook on low for 7 to 9 hours. Serve with cheese and sour cream.