My Favorite Homemade Chili

• Gluten free

• Meat

  • 5 lb Ground beef

• Produce

  • 2 tsp Basil
  • 1 can Cannellini beans
  • 1 can Garlic diced tomatoes, fire roasted
  • 2 tbsp Garlic powder
  • 2 tbsp Onion powder
  • 1 tbsp Parsley
  • 1 28 oz can Tomatoes
  • 1/2 Yellow onion, large

• Condiments

  • 1 28 oz can Tomato sauce

• Baking & Spices

  • 7 2/3 tbsp Chili powder
  • 1/2 tsp Red pepper
  • 1 Red peppers
  • 1 tbsp Salt
  • 1 tbsp Sugar

• Nuts & Seeds

  • 2 tbsp Cumin

Found on sprinklesomesugar.com

Description

Ingredients

• 5 lb ground beef
• 1-2 red peppers, diced
• 1/2 large yellow onion, diced
• 28 oz can crushed tomatoes
• 28 oz can tomato sauce
• 1 can fire roasted garlic diced tomatoes (regular diced tomatoes are fine)
• 1 can cannellini beans
• 7 tbs + 2 tsp chili powder
• 2 tbs garlic powder
• 2 tbs onion powder
• 1 tbs sugar
• 1/2 tsp crushed red pepper
• 1 tbs parsley
• 2 tsp basil
• 1 tbs salt OR to taste
• 2 tbs cumin

Directions

• In a large skillet, brown beef and drain well. Add to slow cooker and set to low heat.
• In the same skillet you used to brown the beef, add 1 tablespoon of vegetable oil and sauté peppers and onions on medium heat until tender. (If you have picky eaters, you can pulse the vegetables in a food processor first which is what I usually do.) Add the vegetables to the slow cooker. Stir in crushed tomatoes, tomato sauce, diced tomatoes, beans and all of the spices. Feel free to play with the spices to your liking. Stir very well. Put the lid on the slow cooker and cook on low for 5-6 hours. You can also set it to high and cook for 3-4 hours.
• Serve chili with shredded cheese, sour cream and corn muffins on the side, if you desire.
• My Favorite Homemade Chili will stay fresh stored in an airtight container in the refrigerator for up to one week.