Here is a sure crowd pleaser. This is a chili recipe that can be cooked either on the stove or in a slow cooker/crock pot. My Dad always made the best chili, but he refused to put tomatoes in it. I personally love tomatoes in my chili recipe. He, on the other hand, thinks it is crazy to add tomaotes to your chili. So, I have taken his recipe and made it more Chef Bek friendly.



Happy Eating!

Ingredients:

- 1 lb. ground beef or stew meat, browned and drained.

- 1 medium onion, diced.

- 1 small or 1/2 large green pepper diced.

- 1 small or 1/2 large red pepper diced.

- 1 can Rotel - mexican flavored diced tomatoes with chilies.

- 1 can black beans.

- 1 small can tomato paste.

- 1 can beer - I like dark beers for my chili.

- 4 tbsp ground chili powder.

- 2 tbsp cumin.

- 1/2 square bakers unsweetend chocolate.

Instructions:

Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.

Bring to a boil, and reduce heat to VERY low. Cook with the lid off an Hour. Then cook 1 hour with the lid on. Cook on VERY low!

To kick it up, add a tiny bit of cayenne pepper or jalapeno.

Serving Suggestions:

- Add grated chedder or jack cheese on top.

- Add a dollop of sour cream, or ranch dip.

- Add a squeeze of fresh lime juice and 2 tbsp of fresh celantro (chopped).

- Serve over a handful of Fritos or Tortilla chips ---- YUMMY!

- Serve over a bed of cooked pasta with cheese, sour cream, and jalapenos.

Tips from Chef Bek:

Slow Cooker/Crock Pot Chili Recipe - brown meat, drain. Add ALL ingrediets to crock pot and cook for about 4 hours.