A mild beef and bean chili, perfect for cold winter nights. This crock pot recipe is ideal for busy cooks.
20 min
240 min
6
1.5 pounds ground beef
1 diced onion
1 jalapeno
1 can stewed tomato
6 cans red kidney beans
4 beef stock cubes
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chili powder
1 teaspoon ground cumin
4 tablespoons cornstarch
4 tablespoons water
Drain and rinse beans, place into slow cooker.
Deseed and dice jalapeno peppers, place into slow cooker.
Add tomatoes, stock cubes, garlic, salt, pepper, chili powder, ground cumin, and chili mix.
In frying pan add small amount of oil, and brown beef, breaking up into small pieces. Drain off oil, and add to slow cooker.
Chop onion into 1/2 inch pieces. In same frying pan cook onions until transparent, add to slow cooker.
Add water until covered, mixing well. Cook on medium heat for 4 to 6 hours.
About 30 minutes before finished, mix cornstarch with cold water until smooth, slowly add to chili to thicken.
