Slow Cooker Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 lb extra lean ground beef or 1 lb ground turkey
1 Tbsp minced fresh garlic
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 Tbsp chili powder
2 tsp cumin
1 (28 oz) can crushed tomatoes
1 (15 oz) can red kidney beans (rinsed and drained)
1 sweet onion, chopped
1 fresh jalapeno pepper, seeded and finely chopped
2 Tbsp tomato paste
1/2 cup- 1 cup water (optional)
Sour cream (optional)
Cilantro, chopped (optional)
Instructions:
Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned. Drain off any fat very well, then return to skillet.
Add in the bell peppers and cook until softened (about 5 minutes).
Add in the chili powder and cumin and stir to coat.
In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
Cover and cook on HIGH until flavors are blended (about 4-5 hours). If your chili looks too think at the end, feel free to add some water to thick it out a bit.
Serve with dollop of light sour cream and chopped fresh cilantro.
From chefmommy-brandao.blogspot.com