Time on High: 3 to 4 Hours Time on Low: 4 to 6 Hours Every year for Super Bowl Sunday, I Make my Aunt's famous chili recipe. After bugging her for years for the recipe, I was finally able to pry it away from her. When she retired and moved out of the area to her new home at the beach and she finally parted ways with this awesome, hearty recipe. When she gave it to me, I couldn't wait to make. Of course, I have to put twist on my own twist on it!
1/2 Pound ground beef – 80/20
1 15 ounce can light red kidney beans – lightly rinse to remove some of the starch
1 15 ounce can dark red kidney beans – lightly rinse to remove some of the starch
2 14 ounce cans of Italian stewed tomatoes
1 Large onion – thinly sliced
2 Garlic cloves – finely chopped
1/2 Cup yellow pepper – diced
1/2 Cup red pepper – diced
2 Tablespoon ground chili pepper
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon dried parsley
1 Teaspoon red pepper flakes
Salt and pepper, to taste
Scallions – diced (whites and greens)
Shredded cheddar cheese
Drizzle olive oil in a large skillet over medium heat, add ground beef. Seaon with salt and pepper and brown, using a potato masher to break up the meat. Add spice and sstewed tomatoes, stir to combine.
Pour cooked ground beef into your Crock-Pot® slow cooker adding in the onions, peppers, garlic, and kidney beans. Stir in 14 ounces of water and cook on low for 4 to 6 hours.
Pour chili into a bowl and garnish with scallions, sour cream, and cheddar cheese