Ingredients

The following ingredients have 6 Servings
  • 2 pounds ground veal, pork, and beef mix ((if you can't find that at your store, 2 pounds of ground chuck works too))
  • 1 medium onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 clove garlic (minced)
  • 14.5 ounce canned diced tomatoes (undrained)
  • 16 ounce tomato sauce
  • 1 tablespoon tomato paste
  • 1/8 cup chili powder
  • 1/2 tablespoon granulated sugar
  • 1/4 teaspoon paprika
  • 1/2 teaspoon ground red pepper flakes
  • 1 bay leaf
  • 16 ounce canned red kidney beans (drained and rinsed)
  • Salt and pepper (to taste)
  • Toppings: red onions (sour cream, cheddar cheese, green onions)
  • 2/3 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 eggs
  • 1 2/3 cup milk
  • 2 1/3 cup all purpose flour
  • 1 cup cornmeal
  • 4 ½ teaspoon baking powder
  • 1 teaspoon salt

Instruction

  • In a large skillet, brown your meat. Crumble, drain, and place in the insert of your slow cooker.
  • Add in the rest of the chili ingredients, stir with a spatula to get everything mixed well and incorporated.
  • Cover and cook on high for 5-6 hours or low for 7-8 hours.
  • Serve hot with desired toppings.
  • Store leftovers in an airtight container for up to 5 days.