Totally pinnable. Definitely comforting. Must-make Slow Cooker Chili!
Hello! When y’all read this post, I’ll be vacationing in the sunny Caribbean. I’ve never felt less-deserving or more excited about a vacation in my life. I’ve been so out of it with first trimester woes, that I’ve hardly worked. Even still, I’m chomping at the bit to plop my pregnant butt in the sand. So. Darn. Excited.
And, while I hope that you’ll be getting some of the warmer weather and sunny days that I expect to find, it is February. So, I thought I’d leave y’all with a warming and comforting recipe to cook up while I’m gone. You’ll still hate me. I get it. But, maybe after you make my Secret Ingredient Slow Cooker Chili with Hurst Beans maybe you’ll hate me a little less?
As an avid chili fan myself, I’ve been on the quest for the perfect combination: Thick but not too thick. Lots of veggies. Spicy, but not overwhelmingly so. Oh, and easy to make. I think this baby covers all of those criteria and then some!
Here ya go:
Secret Ingredient Slow Cooker Chili with Hurst Beans
1 lb. ground beef
1 package of Hurst Beans Slow Cooker Chili and included Seasoning Packet
1 green pepper, diced
1 large onion, diced
1 cup of mushrooms, chopped
2 tablespoons of minced garlic
1 14 oz. can of diced tomatoes, undrained
6 oz. of tomato paste
1 – 2 tablespoons of canned chipotle in adobo (Secret Ingredient #1)
1 12 oz. craft beer (Secret Ingredient #2)
5 1/2 cups of water
1 tablespoon of beef bouillon
Chili toppings: sour cream, cheddar cheese, green onions, corn chips
Brown ground beef in skillet and drain. Add cooked ground beef to slow cooker along with rinsed Hurst Slow Cooker Chili Beans and remaining ingredients. Cook on low for 8-9 hours. Ladle and serve with your favorite toppings. Darn easy, huh?!?