For these cold winter days I always love to make soups of some sort to warm me up. Today, I created a bean and beef chili in the slow cooker.
Ingredients:
1 orange bell pepper, chopped
1 can of red kidney beans
1 can of white kidney beans
1 pound of ground beef
1 14 oz. can of diced tomatoes
1 1/4 cup of chicken broth
1/4 jar of marinara sauce
1/2 can of El Pato brand Salsa de Jalapeno
4 diced jalapeno chilis
1 whole onion, diced
1 tbs. chili powder
1 tsp. paprika
1 tsp. cumin
1 tsp. salt (add more salt to taste if desired)
2 tbs. olive oil
(Optional: Grated cheese, Parsley, & diced onion in each bowl when serving)
(NOTE: The quantities listed above are for a smaller slow cooker. If you have a larger slow cooker and want to make more of a family sized meal or wish to have leftovers, I suggest doubling the recipe. I did this and it turned out to be the perfect amount!)
Directions:
1. In a large skillet, heat the olive oil. Next, saute the diced onion, diced jalapeno peppers, and diced orange bell pepper. Cook until softened.
2. In a separate skillet, brown the ground beef. When cooked, drain the fat.
3. Add the cooked ground beef and onion, jalapeno, & pepper mixture to the slow cooker. Next, add the chili powder, paprika, cumin, & salt to the slow cooker and stir.
4. Add the cans of beans and tomatoes (including the juice) to the the slow cooker. (I used Trader Joe's brand of beans and tomatoes. If you decide to double the recipe, as I did, I suggest using the large can (28 oz.) of diced tomatoes, it's less expensive that way.)
5. Add the chicken broth, El Pato Salsa de Jalapeno, and marinara sauce and give a light stir to the mixture.
6. Turn the slow cooker on high for 4 hours so they flavors can sink in. If you're home when making this chili, periodically open the slow cooker and give it a stir. However, if you're in the set it and forget it mode, then just give it a good stir before serving.
7. If desired, top each bowl of chili with grated cheese, parsley, and diced onions.
