If you are a chili connoisseur with your own special concoction, this recipe may not be for you. However, if you just like chili and are a fan of easy, slow-cooker recipes, give this one a try.
Easy, Slow-cooker Chili
1 to 1.5 lbs. ground beef
1 medium onion, finely chopped (coarsely chopped is ok if you don’t mind big pieces of onion)
2 cloves garlic minced
1 can (10.75 ounces) condensed tomato soup
1 can (12 ounces) V-8 juice (vegetable, not one of their fruit mixes)
1 can (14.5 ounces) petite diced tomatoes (do not drain)
2 tablespoons chopped jalapeno pepper (from can or jar) plus 2 tablespoons of the liquid
2 teaspoons of Worcestershire sauce
1 tablespoon of ground cumin (more or less to your taste)
2 tablespoons of chili powder (more or less to your taste)
1 beef bouillon cube
1 teaspoon salt (more or less to your taste)
1/2 teaspoon pepper (more or less to your taste)
Chop the onions and mince the garlic (can also use garlic press).
Brown the ground beef and drain the greasy liquid. (Tip: leave the ground beef in the pan, push it to one side. Tilt the pan slightly such that the grease flows to the side opposite the meat. Use folded paper towels to absorb the greasy liquid. Use tongs to put the paper towels into the hot greasy liquid. With the tongs, remove the greasy towels to a glass dish. Continue until all the grease is absorbed and discarded.)
While the meat cooks, chop the jalapeno peppers into small pieces.
Place the finely chopped onion and minced garlic in the pan with the ground beef. Cook the mixture on medium heat until the onion becomes translucent.
Pour the meat mixture into the slow cooker. Add the remaining ingredients and stir until mixed.
Cook on low heat 4 to 6 hours. Midway through, taste and adjust seasonings if necessary.
Note: Add a can of beans if you like beans in your chili. (I do, I just didn’t have any when I made this.)