My pregnant sister was dying for some chili, so I invited her and our younger sister over for dinner. That meant 2 extra mouths to feed (3 if you count preggers) than what I'm used to. So, I wanted a recipe that would be really, really easy and very fast to whip up. Enter this chili.
1 bell pepper (any color), diced
2 stalks celery, chopped
6 garlic cloves, minced - about 2 Tbsp.
¼ cup chili powder
2 Tbsp. ground cumin
2 tsp. ground coriander
1 tsp. red pepper flakes
1 tsp. dried oregano
½ tsp. cayenne pepper
2-15oz. cans pinto beans, drained
1-15oz. can red kidney beans, drained
1-28oz. can diced tomatoes, with juice
1-28oz. can tomato puree
Salt to taste
Cook ground beef until brown. Thoroughly cook bacon. Transfer both cooked meats to a slow cooker.
Heat oil in a medium saucepan, over medium heat. Add diced onions, bell pepper, and celery, and minced garlic. Cook, stirring occasionally, until veggies are slightly tender. Add to slow cooker, along with all the remaining ingredients. Season with salt.
Cook on HIGH for 4-5 hours, or on LOW for 6-7 hours.
*Line your slow cooker with a slow cooker liner for easy clean up.
*For a really thick chili, you can add about ½ cup crushed saltine crackers.
*For a thinner chili refrain from draining the beans.