Recipes

Ingredients

• 1 lb (450 g) lean ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes (796 ml)
• 1 can red kidney beans, drained and rinsed (540 ml)
• 1 can black beans, drained and rinsed (540 ml)
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1 green bell pepper, chopped
• ½ cup shredded cheddar, for topping

Steps

1. Brown the beef. In a frying pan over medium-high heat, cook the beef with the onion until no longer pink, about 8 minutes. Add the garlic for the last minute. Drain off extra fat.
2. Load the slow cooker. Add the beef mixture, tomatoes with their juice, both cans of beans, tomato paste, chili powder, cumin, salt and green pepper. Stir well.
3. Cook. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours. No need to stir.
4. Taste and serve. Add more salt or chili powder if you like. Top with cheddar. Great with crusty bread or rice.