Slow Cooker Chili

Slow Cooker Chili

I normally make chili the old fashion way, in a pot. I decided to try making a slow cooker chili to see how it compares. While I still prefer to make in a pot, using the slow cooker allows freedom to run errands or just chill on the couch.

The amounts below differ slightly from the video as I found there was too much product to fit in the slow cooker; so I adjust below

Ingredients
2 packs McCormick Chili mix
1 onion, diced
1 bell pepper, diced
1 jalapeno, diced
3 stalks of celery, diced
2 cans of kidney beans
1 can of pinto beans
3 cans RoTel fire roasted, diced tomatoes
1 can Chipotle pepper in Adobo sauce
1 28oz can of tomato sauce
1 ½ lb ground beef
1 lb finely cubed pork (for texture) If you like a soother chili then use 2 ½ lb ground beef
5 strips of smoked bacon, diced

Prep the night before if desired or do all prepping the morning of the cook

Slowly cook down the diced bacon until well cooked but not crispy. Remove the bacon and reserve the grease.

Add the onions, celery, bell pepper and jalapeno, cook until soft. Remove and place in a large bowl.

Place meat and cooked bacon in the pan and lightly brown. Once brown remove and place in the bowl with the previously cooked vegetables; mix well. If using the next day,let cool, once cooled, cover and place in the fridge.If using immediately move to next step.

Add RoTel tomatoes, tomato sauce, Chipotle peppers and adobo sauce to the slow cooker. Add the McCormick Chili mix, mix well and taste for seasoning (it should need nothing, but add whatever you like)

Add meat and vegetable mixture, mix well. Cover, set to high and let cook for 3 - 6 hours

Serve with cheddar cheese, sour cream or frito corn chips