Slow Cooker Texas Chili

There's a major chili discrepancy in the house.

There are two completely different theories of chili-making in my world.  There's my chili, that's spicy and hearty with a variety of beans and seasonings.  Every bite is a new and different flavor combination   that leaves a warm tingling sensation on your lips.

Then there's the Hubbs' chili.  Milder, but only slightly so, there is a much more intense meaty flavor.  This kind of chili begs for a side of cornbread, and you'd be awfully happy to oblige.

I break out my chili when we go out to family functions.  It's fun, especially in the winter, to spend an afternoon in the kitchen perfecting this recipe with multiple taste testings.  But for an easy dinner at home that is pleasing to both of our palates, I go with this recipe so I can have all the deep, hearty flavor without sacrificing a lot of time in the kitchen, especially when it's a gazillion degrees outside.

Easy and tasty and perfect for a cozy couple's night in.




Slow Cooker Texas Chili

2 lbs. super lean ground beef
2 tbsp olive oil
1 white onion, finely diced
1 large red bell pepper, finely diced
3 garlic cloves, minced
2 28oz. cans of diced tomatoes with green chiles
1 12oz. can of beer
1/4 cup tomato paste
1/4 cup chili powder
1 tbsp ground cumin
1 tbsp cayenne pepper
Salt & Pepper to taste

In a skillet, brown the ground beef in the olive oil over medium heat.  Drain any excess liquid that accumulates.

Throw the browned beef and all of the additional ingredients in a slow cooker.  Cook the mixture for 8 hours on low heat, stirring occasionally.




Listening to:  Kid Rock - Picture