Description
Chile con Carne is such a classic dish and cooking it in your slow cooker is a great way to make your supper a super easy affair. Cook the meat the night before or in the morning and just let it sit all day. Not only is it easy, but it is also a super tasty meal!
Ingredients
Units
Scale
- 2 Tablespoons olive oil
- 1 pound 80/20 lean ground beef
- 1 pound ground pork
- 2 medium yellow onions, chopped
- 6 minced garlic cloves
- 4 Tablespoons chili powder
- 3 Tablespoons ground cumin
- 1 Tablespoons salt
- 1 Tablespoons ground black pepper
- 1 6 ounce can tomato paste
- 1 28–ounce can of crushed tomatoes
- 1 28–ounce can of diced petite tomatoes
- 32 ounces Beef Broth
- 1 15 ounce cans Chili Beans mild chili sauce, not drained
- 1 16 ounce can kidney beans
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground cayenne powder
Instructions
- Add olive oil to large pan and bring to medium heat.
- Add onions and garlic. Cook until glassy.
- Add ground beef and ground pork.
- Cook until done and use a spatula to crumble meat
- Add to crock pot
- Add the rest of ingredients to crock-pot.
- Cook on low for 6-8 hours or high for four hours.
- Serve
Notes
- Cook the meat the night before and mix everything in the crock pot. Then, the next morning, put it on low and let it cook all day!
- Add some more cayenne or some diced fresh peppers to add some extra spice.
- Change up the beans for different flavors.
- The unscaled recipe makes 3 ¾ quarts of chili.