Categories: Slow Cooker

Ingredients

• 2 tsp canola oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 lbs ground beef
• 2- 14.5 oz cans stewed tomatoes, undrained
• 2- 8 oz cans tomato sauce
• 2- 4 oz cans chopped green chilies
• 1/2 cup minced fresh parsley
• 2 tbsp chili powder
• 1 1/4 tsp salt
• 1 tsp paprika
• 1/2 tsp pepper
• Hot cooked rice or pasta
• Shredded cheddar
• sour cream
• sliced green onions

Directions

1. In a skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes. Transfer to a 6-qt slow cooker.

2. In same skillet, add beef, half at a time; cook over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer to slow cooker.

3. Stir tomatoes, tomato sauce, chilies, parsley and seasonings into beef mixture. Cook, covered on LOW 6-8 hours.

4. Reserve 5 cups chili for Layered Enchilada Casserole. Serve remaining chili with rice and toppings as desired.

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