Slow Cooker Chili

Slow Cooker Chili topped with Cheese and Avocado

It’s October! You know what that means. Fall is upon us and it’s time to start preparing for the winter. Now I’m not one that uses a slow cooker very often, in fact, I had to dust my slow cooker off to make this happen. I had a hankering for a nice bowl of chili and I had to have it. Now I believe the best chili has a combination of fresh seasonings, bell peppers, the best toppings, and includes your favorite hot sauce! Whichever way you prefer, I’ve got the easiest slow cooker chili you’ll find!

You’ll need:

– 1 lb ground beef

-1/2 green pepper, finely chopped

-1/2 red pepper, finely chopped

-1/2 onion, finely chopped

-7 cloves of garlic, finely chopped

-1 can of tomato sauce

-5 tbsp tomato paste

-1 3/4 cup of beef stock

-1/2 can of Kidney beans (liquid drained)

-1/2 can of Pinto beans (liquid drained)

-2 tbsp All purpose seasoning

-1 tbsp Meat seasoning

-2 tsp Cajun seasoning

-1 Chicken Bouillon cube

Directions:

Begin by chopping all of your peppers, onion, and garlic and setting them to the side. In a frying pan, add your ground beef and brown it for 10 minutes. When it’s completely brown, turn the fire off and transfer it to your slow cooker, pour in your onions, peppers, garlic, tomato sauce and paste, beef stock, both kidney beans and pinto beans, and add your all purpose, meat seasoning, cajun seasoning, and chicken bouillon cube. (Make sure you crumble the bouillon cube; don’t put it in the slow cooker whole). Set your slow cooker on high for 3 hrs and enjoy!