Description
Baked beans add delightful flavor to Peggy’s chili! Add the mushrooms or leave them out.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 pounds lean ground beef (I use 85% or 90%)
- 2 14.5-ounce cans diced tomatoes
- 2 15-ounce cans kidney beans
- 1 6-ounce cans tomato paste
- 1 1/2 cups chopped onions (about 2 medium onions)
- 2 ribs celery, chopped
- 1 green bell pepper, coarsely chopped
- 1 4-ounce can mushrooms, sliced or chopped
- 2 cloves garlic, minced
- 1 16-ounce can pork and beans
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- Salt, to taste
Instructions
- Heat the oil in a large skillet over medium heat. Add the ground beef and cook undisturbed for 5 minutes. Break the beef up and continue cooking, stirring frequently, for 4 to 5 minutes or until no longer pink.
- Use a slotted spoon to transfer the beef to a 4-quart or larger slow cooker. Add the remaining ingredients to the pot. Stir to combine the ingredients.
- Cover and cook on low for 8 to 12 hours or on high for 4 to 5 hours.
- Prep Time: 15 minutes
- Cook Time: 7 Hours
- Category: Chili
- Method: Slow Cooker
- Cuisine: American