Monday, May 17, 2010

Bush's Best 3 Bean Slow Cooker Chili

Ah, the joys of the crockpot. Summer is fast approaching which means there's soon to be three little girls tromping around here and asking the age old question - "What's for dinner?" What they don't know is that Daddy has been drafted to cook dinner two nights a week. In order alleviate the frustration that's sure to hit me as soon as I walk in the door on Friday evenings, I've started prepping Mr. Socks with the idea of using crockpot recipes on those days.

What could be easier than throwing all the ingredients in a crockpot and then forgetting about it? Alright, ordering a pizza would be easier but let's not tell him that. :)


2 lbs of lean ground beef
3 teaspoons chili powder
1 small yellow onion, chopped
1 small green pepper, seeded and chopped
2 cans (16 ounces) Red kidney beans
2 cans (15 ounces) Pinto beans
2 can (15 ounces) Black beans
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 1/2 teaspoons salt
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/8 teaspon ground cinnamon


Dump everything in the crockpot and stir really well. Cook on low for 3-4 hours.

Note: I used chuck pot roast instead of ground beef because it's extremely cheap. If you use that, be sure to cook the chili until the meat is very tender.

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