Ingredients
- 1-2 pounds ground beef
- 14.5 oz can fire roasted diced tomatoes
- 10.5 ounce can Rotel with green chilis
- 28 oz can crushed tomatoes or tomato purée
- 2 bell peppers diced
- 1 onion diced
- 2 garlic cloves diced
- 6 strips bacon cut into pieces
- 2 cans kidney beans rinsed and drained (or any bean you like, or omit the beans)
- 2 bay leaves
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp mustard powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder 1 tsp oregano
- 10.5 ounce can corn drained (optional)
- Cheddar cheese for topping
Method
- Cook the ground beef in a large pot or pan until no longer pink, season to taste with salt and pepper. Drain meat if necessary. When cooked through add the ground beef to a sprayed or lined 7-8 quart slow cooker.
- Wipe out the pan the ground beef was cooked in and add in the bacon. Continue cooking the bacon over medium heat until crisp. Remove the bacon to drain on paper towels. Add the bacon to the slow cooker when drained.
- Next, add the onion and pepper to the pan. Cook the onion and peppers in the bacon grease, 4-5 minutes until softened. Add a splash of water or stock and scrape the brown bits on the pan. Add the garlic and cook another 30 seconds. Remove the pan from the heat and add the veggies to the slow cooker.
- Pour in the rest of the ingredients to the slow cooker, except for the corn and the cheese. Cook on low 6-7 hours or high 3-4 hours. After cooking, add in the corn, if using.
- If you'd like your chili to resemble a football, Cut strips of cheese and add the slices on top for laces and shredded cheese around the sides. Serve with your favorite chili accompaniments.
Nutrition
Notes
Nutrition information is provided as a courtesy and might not always be accurate.
- If you don't have a crock pot you can make this easy chili on the stove top. Follow the directions from the recipe and cook in a large pot on the stove for 2-3 hours. Add liquid, like beef broth, if the chili gets too thick for your liking.
- Check the crock pot chili halfway and stir. Add liquid like beef broth or water, half a cup at a time, if the chili looks too thick.
- This is a great freezer meal. Freeze in an airtight container or bag up to 4 months.