3 Bean Beef Chili Over Rice – Slow Cooker

Ingredients

3 Bean Beef Chili Over Rice – Slow Cooker
by Chef Patricia DeMauro

This recipe will be used for chili with beans served over rice, baked potato and yams stuffed with chili, and peppers stuffed with chili.

Suggested toppings are,

Preparation

1. Cook meat in a Dutch Oven. Spray the bottom of a large Dutch oven with cooking oil and place on medium heat. Add ground beef, onion and garlic. Add seasonings (oregano, garlic powder, chili powder, onion powder, salt, black pepper, paprika and cumin) over the uncooked meat. Then stir in well to thoroughly combine their flavors. In order to brown the meat, keep stirring until all the pink is gone from the meat. When the meat has browned and the onion and garlic are cooked, drain off any excess fat.
2. Place the meat mixture in a large slow cooker and add the following ingredients. Black beans, cannellini beans, red kidney beans, tomato paste, tomato sauce, green chiles, crushed tomatoes. Gently stir all ingredients until they are completely combined.
3. Cover the slow cooker and place on low for 6 hours or high for 3 hours. Stir each hour.
4. About one half hour before the chili is finished cooking, cook rice of your choice according to package directions.
5. Suggested toppings are sliced pepperoncini, jalapeño peppers, sliced red onions, grated cheddar cheese, cilantro (fresh or dried), sour cream, sliced avocado.

Mangia!