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Source: FamilyTime Community

Slow Cooker Chili

Easy to make in a slow cooker, this mild chili will please the whole family. For more kick, increase the chili powder and add some hot pepper flakes.

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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 8 to 10 hours, plus cooking beans
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2 c. pinto beans, washed and cooked overnight in crockpot
1 pound hamburger, lightly browned
1 large onion, chopped
1 quart canned whole tomatoes, with juice
1/2 c. green pepper, chopped
2 cloves garlic, minced
2 Tbsp. chili powder
2 c. water
1 Tbsp. salt
Pepper, to taste
2 Tbsp. flour, (for thickening)
chili, canned green (optional)
mushrooms, (optional)
pimientos, (optional)

Put the dry beans in a large pot and add enough cold water to cover by 2 inches. Bring to a boil over high heat and when the water boils, reduce the heat to medium. Skim any foam that rises to the surface. Cook the beans for 1 to 1 1/2 hours, adjusting the heat up or down to maintain a low simmer. The beans are done when they are soft but not mushy.  Drain the beans and transfer to a slow cooker.

Add the remaining ingredients to the pot, except the flour. Stir to mix well and cook on low for 8 to 10 hours.

Just before serving, stir the flour into 1/2 cup of water. Add to the chili and stir well. Let the chili cook for about 15 minutes longer to allow the flour to thicken it slightly. Serve the chili with sour cream, chopped onions, grated Cheddar cheese or anything else you like for garnish.

Tip: If you prefer, cook the beans in the slow cooker following the manufacturer's instructions.

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