Morgan Hebert Recipe – Slow Cooker Chili with Beer

Great on cold nights. Add crushed saltines into your bowl before putting the chili in if you like it thicker.

Ingredients

• 2 pounds ground beef
• 1 onion, diced
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can kidney beans, undrained
• 1 (29 ounce) can pinto beans, undrained
• 2 cups beer
• 1 (14.5 ounce) can diced tomatoes
• 1 (4.5 ounce) can chopped green chilies
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 2 teaspoons ground black pepper

Cooking Directions

1. Heat a large skillet over medium-high heat. Crumble ground beef into the skillet; add onion. Cook and stir until the beef is crumbly and completely browned, 7 to 10 minutes. Drain and discard any excess grease. Transfer beef and onion to a slow cooker.
2. Stir tomato sauce, kidney beans, pinto beans, beer, diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper into the beef and onion.
3. Cook on High 4 to 5 hours.

Nutrition Facts

• calories305
• carbohydrateContent29.8 g
• cholesterolContent45.9 mg
• fatContent10.2 g
• fiberContent9.5 g
• proteinContent21.5 g
• saturatedFatContent3.7 g
• sodiumContent1329.6 mg
• sugarContent4.5 g