This recipe is basically as easy as it gets! You dump everything, walk away, then come back 8 hours later to a delicious dinner ready to go! I created this recipe at a medium level of heat because we like spice, but not burn our mouth spice; adjust the hot sauce quantities to suit your own taste, but please do add at least 1 tablespoon of each hot sauce to create a depth of flavor. Lately I’ve been leaving the beans out of our chili because my kids don’t like them but I know most people prefer to include them so I’ve kept them in the recipe. Make sure to serve this with lots of shredded cheese, sour cream and chopped onion for topping.
To make this #dinnerdoneby9am I throw everything in the slow cooker, then walk away until it’s time to eat.
-2 lbs beef stew meat
-1 bell pepper, diced
-1 yellow onion, diced
-6 cloves garlic, minced
-1 (29 oz) can diced tomatoes
-1 (6 oz) can tomato paste
-4 cups beef broth
-1/4 cup brown sugar
-2 Tbsp Worcestershire sauce
-2 Tbsp liquid smoke
-2 Tbsp jalapeno hot sauce
-2 Tbsp chipotle hot sauce
-2 Tbsp Frank’s hot sauce
-1 Tbsp sriracha
-1 Tbsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp oregano
-2 (15 oz) cans any kind of bean you prefer
Dump all ingredients in the slow cooker and stir. Cook on low for 8 hours or high for 4 hours then serve with your favorite toppings.
