Crock Pot Chili #2

Beans are a staple around our house. Be it crock pot chili, red beans and rice or just plain pinto beans, we eat them often. Tonight I made chili, but I used a slight varation on my usual recipe and it was different enough that I thought I would post the recipe. I actually like this version better, the flavor is deeper and richer.

I apologize for the poor photo quality lately, I have been having some problems with my camera and hope to have those resolved by this weekend (need to find time to sit down and read the booklet that came with it, LOL).



Here's my new and improved chili. We prefer ours not to be so spicy because hubby and the kids can't handle it but if you'd like to kick it up some, just add a chopped chili pepper like a jalapeno or habanero.

Crock Pot Chili #2

1 lbs. ground beef
1 c. dry small red beans (cooked)
3. c. water (or cooking liquid from beans)
1 medium onion, chopped
1/2 c. each red, yellow and green bell pepper, chopped
1 clove garlic, minced
1/2 tsp. pepper
1 tsp. ground cumin
1/4 tsp. crushed red pepper
3 Tbsp. chili powder
1 Tpsp. parsley
1/4 tsp. oregano
1 (15 oz.) can diced tomatos with bell peppers and onions
1 8 oz. can tomato sauce
1-2 tsp. salt
1/2 tsp. cocoa powder
pinch of brown sugar

Brown ground beef, drain. Add all ingredients to crock pot. Allow to simmer 6 hours on low. Serve topped with cheese and sour cream, with rice or crackers on the side.