© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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This is a great chili recipe for your slow cooker. It allows you to spice it up as hot as you can take it. Oh, and let's not forget the garlic, eh!
2 pounds lean ground beef
½ large onion, diced
1 tablespoon crushed red pepper
3 tablespoons garlic powder
1 tablespoon seasoned pepper
2 (4 ½ ounce) cans mushroom pieces, drained
1 (28 ounce) can baked beans
2 (15 ¼ ounce) cans kidney beans with liquid
2 (6 ounce) cans tomato paste
¼ cup white sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeño chile peppers, diced
¼ cup Canadian beer
2 tablespoons crushed red pepper
¼ cup barbeque sauce
In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain the fat, and place the mixture into a slow cooker.
In the slow cooker, stir together beef mixture, mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce. Season with hot sauce and more crushed red pepper. Cover and cook on low for 4 to 5 hours.