Categories: Slow Cooker

Ingredients

• 1 1/2 pounds ground beef
• 1 green bell pepper, chopped
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 8-10 fresh tomatoes
• 3 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon kosher salt
• 1 tablespoon tomato paste
• 1 bottle beer (I used Amber Ale)
• 15 ounce can red kidney beans, drained and rinsed
• 15 ounce can white kidney (cannellini) beans, drained and rinsed
• freshly ground pepper, to taste

Directions

1. In large skillet over medium high heat, brown ground beef with chopped onion and bell pepper until meat is slightly browned and crumbly, about 10 minutes. Add minced garlic, stir, and cook for a couple more minutes. Add mixture to large slow cooker.
2. Fill a sauce pan with about 4 inches of water and bring to a boil. Score tomatoes on top and bottom with sharp knife and toss them in the boiling water for about a minute or two until the skins start to peel away. Use hands to remove peels and seeds from tomatoes, then crush and add to slow cooker.
3. Stir in remaining ingredients. Set slow cooker to low and cook for 4-8 hours. Garnish with freshly grated sharp cheddar.

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