Crock Pot Chili
25 Jan
2 cans (16 oz ea) pinto beans, rinsed and drained
2 cans (16 oz ea) kidney beans, rinsed and drained
2 cans (16 oz ea) tomato sauce (I used Ragu’s Seasoned Tomato Sauce for Chili)
1 can (16 oz) diced tomatoes (I used Ragu’s diced tomatoes with green peppers, celery, and onions)
1 1/2 lbs. hamburger
1/2 onion, chopped
3 cloves fresh garlic, crushed or minced
1 tbsp. olive oil
1 tsp. garlic powder
4 tbsp. chili powder
1 tbsp. oregano
1 tsp. cumin
salt and pepper to taste
2 tbsp. Worcestershire
2 tbsp. Green Tabasco
1 tbsp. Cholula (optional – we use it in EVERYTHING)
1 tbsp. liquid from a jar of Pepperocini peppers (trust me)
1/2 cup water
shredded cheese and sour cream (for garnish)
Sautee chopped onion and crushed garlic in olive oil over medium heat, until onions are barely golden. Add hamburger and cook until browned. Drain.
Dump all the beans, all the tomato sauce, and the diced tomatoes into the crock pot. Add hamburger mixture and stir well. Add remaining ingredients (except cheese and sour cream) and stir well again. Turn the crock pot on low and allow to cook for four hours. It’s ready at that point, but it can hang out safely in the crock pot all day – the longer it sits, the better it is!
Garnish with your favorite chili toppings – we use shredded cheddar cheese and a dollop of sour cream. The flavor has a little bit of a bite without being overwhelming (that is, too hot). Folks who like Four Alarm Chili would do well to add no more than a tablespoon of Cayenne pepper.
So loaded with ingredients that makes this flavor so tasty! I’d love to try cooking this and give to my boyfriend. This chili recipe seems to be the answer – He’s a sort of spicy-flavor lover!
Would that be sweet? 
can diced tomatoes, un-drained. Surely, you might believe that this is a tool
that is only used in the winter months, for all those soups and
stews we need to keep warm. scoop vanilla protein powder.