Are you ready for a spicy, smokey, slow cooked beef and bean chili recipe to warm you up this winter? It tastes amazing and is incredibly easy to prepare. Plan on putting it together early in the morning to let it cook on low all day (~ 8 hours).
For some extra-hot kick, consider leaving the seeds and cores in the jalapeno's. This recipe makes a thicker chili but if you prefer it thinner, just add another can of tomato sauce to thin it out. Also, I prefer using the "Del Monte - Basil, Garlic & Oregano" diced tomatoes, but if you use fresh or non-seasoned tomatoes, just add a teaspoon each of basil and oregano to compensate for flavor.
PREP TIME: 15 Minutes | COOK TIME: 8 Hours | SERVES: 6
1 pound 90%(+) lean ground beef
1 small yellow onion (chopped)
3-4 fresh jalapeno peppers (seeded, cored and chopped)
2-3 celery stalks (chopped)
1 (28 ounce) can "Del Monte - Basil, Garlic & Oregano" diced tomatoes
1 (16 ounce) can tomato sauce
1 (15.5 ounce) can white beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
4 tablespoons chili powder
2 tablespoons minced garlic
1-1/2 teaspoons ground cumin
3 teaspoons hickory liquid smoke
- Cook ground beef in large skillet (seasoned generously with salt and pepper) until browned completely, careful to leave some larger bite-size chunks; transfer to slow cooker.
- Add diced tomatoes, tomato sauce, pinto beans, kidney beans, white beans, onion, jalapenos, celery, chili powder, garlic, cumin, liquid smoke (and optional oregano and basil) to the slow cooker and stir to mix.
- Cook on low for 8 hours, stirring every 2 hours or so.
- Make some cornbread for the perfect chili companion!