4 Bean Chili (Slow Cooker)
You will need a bag of my beans to prepare this and that is listed as a Shortcut in the Recipe Notes section. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 bag 4 Bean Chili Mix, Shortcut
- 7 cups beef broth, or water
- 500 grams ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, smashed and minced
- 1 can diced tomatoes, (14.5 oz / 411 g can)
- 1 can tomato paste, (6 oz / 170 g can)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Rinse the beans, drain, and place in your slow cooker.
- In a non stick pan on medium heat, brown the ground beef, breaking it up with your spatula as it cooks, until no or very little pink is visible (it gets cooked more). Drain the beef.
- Add the beef, onion, bell pepper, garlic, cumin, chili powder, black pepper, and salt to the slow cooker.
- Pour in the beef stock, stir, then cover and set the slow cooker to High setting for 4 hours or Low for 8 hours.
- At either the 4 or 8 hour mark, check the beans, if they are tender, stir in the diced tomatoes and tomato paste. Taste and adjust cumin and chili powder to your preference. Turn the slow cooker to Low and cook for another 30 minutes. Remove the lid during the 30 minutes of cooking for a thicker chili if desired.
- Chili will keep well for several hours on Keep Warm setting and will thicken more and the flavors will blend further.
- Serve with crackers and or cornbread, enjoy.
Notes
Low cost per serving.
Shortcut: 4 Bean Chili Mix.
Variants: 1. Use ground pork or chicken in place of beef. 2. Use a can of whole tomatoes, drained, and chopped, in place of diced tomatoes. 3. Omit the seasoning stated and use your favorite store bought chili seasoning mix.
My creation from my 4 bean mix and the seasoning for my basic chili I have been making for years, Lee Thayer.
United States.
United States.