Ultra Tomato-ey Crock Pot Chili

By Wewah

Makes a large crock pot full of goodness. Perfect for a crowd or to bag up and freeze for the future!

Ingredients

• 3 lb ground beef
• 1 whole onion, diced (I dice it kind of large)
• 2 peppers (I used 1 large green and several of the little multi-colored mini-peppers)
• 3 cloves garlic, minced
• 1 tsp. dried basil (I used a few leaves of fresh basil)
• 2 cans Dark red kidney beans (drain one can & leave the other)
• 1 can light red kidney beans, drained
• 1 can great northern beans, drained
• 1 15 oz can tomato sauce
• 1 14.5 oz can diced tomatoes, drained
• 1 can tomato paste
• 1 8.5 oz jar California Sun-Dry tomatoes, drained and minced
• 7 oz water
• 1 Tablespoon of dried basil
• Salt to taste
• Pepper to taste

Details

Preparation time 30mins

Preparation

Step 1

Dice the vegetables and brown them in a large fry pan and transfer them to the crock pot.
Mince the garlic and brown it in the same fry pan, and transfer the garlic to the crock pot.
Brown the meat in stages, unless you have a big enough fry pan, season the meat with salt & pepper.
Drain the meat of oils and transfer it to the crock pot.
Drain all of the beans and the minced sun-dried tomatoes, and add them to the crock pot.
Dilute the tomato paste in 7 oz of water and add it to the crock pot.
Sprinkle the top with basil and put on the lid
Cook on high for 3-4 hours.