Easy Slow Cooker Chili

Start before you go to work and come home to ready to go deliciousness. Just a touch of heat.


1 lb medium ground beef or sirloin

1 tablespoon of oil

1 tablespoon of butter

2 small cans or 1 large of chopped tomatoes (roasted if you can find them)

1 small can of tomato paste

1 onion, diced

2 cloves of garlic, died

1 chopped carrot

1 sweet pepper, diced

1 celery stalk (with leaves if possible), diced

1 tsp. fresh or dried parsley or chives (optional)

1 jalapeno, seeded and diced

1 tablespoon chili powder

2 tsp. dried oregano

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. salt

2 tsp. black or white pepper

2 tablespoons Worcestershire sauce

1/2 can of beer

2 tsp. white sugar

1 can mixed beans, drained and well rinsed

1 can Romano beans, drained and well rinsed

Brown ground beef and drain.

Add butter and oil and then add onions, celery, and carrots and cook 3-5 minutes, then add garlic, hot pepper, and sweet pepper and cook for another few minutes.

Add beans and spices and mix well.

Add beer and cook 5 minutes until somewhat evaporated. Add remaining ingredients.

Transfer to slow cooker and cook on high for 3-4 hours, low for 4-6 hours, or simmer on stove for 1.5-2 hours, covered.

Serve in bread or tortilla bowls (brush corn tortillas with veg. oil and season with salt and pepper and put in bowls and bake at 425 for 12-15 min) with green salad and  cornbread.

Garnish with sour cream or shredded cheddar cheese.

Better the next day! Freezes well.