This chili con carne requires minimum prerp work and it will be waiting, hot and ready, to sate your hunger after work!
INGREDIENTS
Servings: 8
Olive oil
2 tbsp.
Large onions, sliced into half-moons
2
Garlic
3 cloves, chopped
Mild chili powder
2 tbsp.
Ground cumin
2 tsp.
Dried oregano
2 tsp.
Lean minced beef
2 lb.
Canned chopped tomato
2 cups
Beef stock cubes
2
Red bell peppers
2, seeded, roughly chopped
Sundried tomatoes
10
Red kidney beans
3 cans, drained
DIRECTIONS
- Add olive oil to a skillet, heat over medium-high heat. Fry onions, stirring constantly, for about 8 minutes. Add garlic, season with all the spices and herbs. Continue cooking until fragrant (about 1 minute).
- Add minced beef to the skillet, cook until completely browned. Make sure you break the lumps while stirring.
- Transfer the mixture from the skillet to your slow cooker. Add all of the remaining ingredients, cover, and cook on LOW for 8 to 10 hours.
- Serve with rice, avocado, and sour cream.
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