Crock Pot Bean Chili Recipe with Cheddar and Monterey Jack cheese.

When the weather gets colder, I like to eat a chili on a regular basis. There are different way of serving it. You should try it with baked Russet potatoes.
Slice the baked potato open then slightly compress it so it mashes a bit to create more area for soaking then drench it with hot chili, smother it with Cheddar and Monterey Jack cheese and finish it a generous dollop of sour cream.  YUMMY!
Feeling hungry? Read and Enjoy!

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Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
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Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you’d prefer). Pour browned beef into slow cooker.

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Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth)
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If you don’t like heat then you can use canned tomatoes without green chiles since they are a little spicy.

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Slow Cooker Chili
Prep Time: 15 minutes
Cook Time: 6 hours, 10 minutes
Yield: 6 – 7 servings

Click the “Page 2” Button Below for Crock-Pot Slow Cooker Chili INGREDIENTS List

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