Ok so, before I get yelled at for putting down chili as as Mexican food, I wasn’t quite sure what to put as its origin. What is known, is that chili is, apparently an extremely old recipe. According to this site “the mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians long before Columbus and the conquistadores.”
Heat the oil in a large frying pan (or a sauce pot if you, like me, don't have a large enough frying pan). Add the onions and bell pepper. Cook until translucent, about 10 minutes.
Add the optional cayenne powder and any other optional veggies.
Add the garlic, 3 of the 4 tbsp chili powder, salt, cumin, and meat, stir to mix thoroughly. Cook, until the meat is no longer pink, about 7 minutes. Break the meat down with a spoon as it cooks.
Pour the mixture into the slow cooker. Add the diced tomatoes, tomato sauce, and drained can of beans. Cook on high for 6 hours or low for 8 hours.
An hour before the chili is cooked, add the last tablespoon of chili powder and taste and adjust the seasonings as needed. Add in the blended beans and turn the heat up to high for the last hour (if it wasn't already on high).
After the chili is cooked, taste one last time to ensure the seasoning is correct. If so, add the can of chiles, stir, and serve with shredded cheese and sour cream.
Hearty Crock Pot Chili
Amount Per Serving
Calories 475Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Saturated Fat 9g45%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 33g11%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.