September 19, 2016
This recipe can be used as a base for multiple dishes. I like to use this chili for my chili pot pies with corn bread crust
10 hrs 10 mins
1.5 lb Ground Beef (Lean)
1 medium onion, chopped
4 cloves garlic, minced
1 jar roasted red peppers, drained and rinsed, chopped if necessary
28 oz diced tomatoes
23 oz/680mL tomato sauce
19 oz/540mL white beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon salt
1 tsp cocoa powder
2 teaspoons balsamic vinegar
additional salt to taste
1Cook beef in a pan over medium heat, stirring to break it up for 8-10 minutes, or until no pink remains.
2Drain any grease from the beef as you transfer it to the base of a slow cooker.
3Add all remaining ingredients and stir up.
4Cook on the lowest setting for 8-10 hours.
Submitted by Pamela Mann
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