With the temperature not reaching above zero today and a busy day planned at home, it was nice to be able to stick something in the crockpot in the morning and have a ready hot meal for dinner. This recipe is one of my oldest son’s favorites (we never call it just plain “chili” around here; when asking what’s for dinner, it’s always “chili, baby!!”)
This is another recipe that I found at Nourished and Nurtured. I hope that you enjoy it 🙂
Slow Cooker Chili
8 oz. dried white navy beans
1 large white or yellow onion, diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
several cloves garlic
2 cups homemade chicken or beef stock
1 liter Mason jar diced tomatoes with juice
1 lb. organic grassfed ground beef, browned
sea salt and pepper, to taste
2 Tbs. cumin
1 tsp. dried oregano
1 1/4 tsp. chili powder
2 Tbs. butter or ghee
1. Soak the beans in water sprinkled with baking soda for 12 to 24 hours. Rinse well and drain.
2. Brown ground beef.
3. Add all ingredients to crockpot and cook on low for 8-10 hours.
Serve with cheddar cheese, sour cream, green onions and/or avocado.