For these cold days after shoveling nothing better than some warm, hearty chili.
1 1/2 pounds lean ground beef
1 onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 jalapeno peppers, finely chopped
4 garlic cloves, minced
1 (16-ounce) can red kidney beans, rinsed and drained
1(16-ounce) can black beans, rinsed and drained
2 (14-1/2-ounce) cans diced tomatoes
1 small can of tomato paste
2 to 3 tablespoons chili powder
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoons tabasco sauce
4 strips bacon
dollop of sour cream
3 cheese mexican blend
1/3 cup chopped green onion
First off cook up your bacon in a cast iron skillet and chop them into half inch strips once finished and place in the crock pot.
Next add your chopped onion, peppers, garlic over medium high heat until the onions are translucent. Add those to the crock pot.
Add the ground beef to the cast iron skillet and brown it up, then add that to the crock pot with the rest of the ingredients except the mexican three cheese blend, sour cream and chopped green onion to garnish after the chili has finished in the cock pot.
Cook on slow for 4-5 hours in the crock pot, garnish with the shredded three cheese mexican blend, chopped green onion and a dollop of sour cream.
Northeast BBQ 