- 2 pounds ground beef
- 2 green bell peppers, chopped
- 2 onions, chopped
- 2 (15.25 ounce) cans kidney beans, rinsed and drained
- 1 (15 ounce) can black beans
- 1 (8 ounce) can tomato sauce
- 2 (14.5 ounce) cans diced tomatoes
- 1 tablespoon minced garlic
- 2 1/2 tablespoons chili powder
- 1 1/2 teaspoons paprika
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 2 tablespoons ground cumin
- 1/4 cup chopped fresh cilantro
- 2 bay leaves
- Place a large skillet over medium-high heat. Cook the ground beef in the hot skillet until completely browned, 7 to 10 minutes; drain.
- Combine the drained beef in a slow cooker with the bell peppers, onions, kidney beans, black beans, tomato sauce, and diced tomatoes. Cook on High for 30 minutes. Stir the garlic, chili powder, paprika, oregano, rosemary, coriander, garlic powder, salt, cumin, cilantro, and bay leaves into the beef mixture. Reduce heat to Low and cook another 6 1/2 hours.
05/20/2018
recipepes.com
Kas' Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
