Slow Cooker Chili con Carne
Author: 
Recipe type: Main Dish--Meat
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 10 cups
 
Ingredients
  • 1 pound of grass-fed ground beef
  • I ½ T canola oil
  • 1 large onion, chopped (1 ½ cup)
  • 1 cup chopped bell pepper, any color, fresh or frozen
  • 1 jalapeno, seeded and minced (optional)
  • 2 t salt
  • ¼ t black pepper
  • 2 T of good chili powder
  • 1 t oregano
  • 1 t smoked paprika
  • 3 cloves of garlic, minced
  • 1 15 oz. can or 1 ½ cups cooked pinto beans, drained and rinsed
  • 1 cup water
  • 1 pint jar crushed tomatoes or 1 15 oz. can fire-roasted tomatoes
  • 1 15 oz. can or 1 ½ cup cooked light kidney beans, drained and rinsed
  • 1 15 oz. can or 1 ½ cup cooked black beans, drained and rinsed
  • 1 12 oz. bottle hard apple cider
  • GARNISHMENTS
  • Grated cheddar or Monterrey Jack cheese
  • Sour cream
  • Minced red or white onion
  • Chopped cilantro
Instructions
  1. Brown the meat in a skillet. Remove cooked meat to a colander lined with paper towels and allow to drain of grease.
  2. Meanwhile, clean the skillet of beef fat and add canola oil to the pan, heat over a medium flame and cook onions and peppers until the onion becomes transparent—about 5 minutes. Add spices and garlic and sauté another minute. Remove from heat.
  3. To the slow cooker add the cleaned and drained pinto beans and 1 cup of water. Use an immersion blender or hand held masher to completely purée the pintos.
  4. Next add the remaining ingredients to the slow cooker—meat, veggies, tomato and cider. Cover and cook on low for 6 – 8 hours or high for 3 -4 hours. Skim off any oil that rises before serving.
  5. Serve on top of whole wheat pasta or with corn bread on the side. Garnish.
Notes
If you don't have the time or a slow cooker, this can be made in a pot on the stove top simmering for 1 - 2 hours.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/slow-cooker-chili-con-carne/