Red Bean Beef Chili
|Lean ground beef||1 Pound|
|Onion||1 Large, chopped|
|Dried small red beans||16 Ounce, rinsed, drained, and picked over (1 Package)|
|Roasted red peppers||16 Ounce, rinsed, drained, and coarsely chopped (1 Jar)|
|Canned diced peeled tomatoes||28 Ounce (1 Can)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Chili powder||4 Tablespoon (Preferably New Mexico Chili Powder)|
|Ground cumin||1 1⁄2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Shredded monterey jack cheese/Cheddar cheese||2 Tablespoon (For Serving)|
|Chopped onions||1⁄2 Cup (8 tbs) (For Serving)|
|Chopped tomatoes||1⁄2 Cup (8 tbs) (For Serving)|
|Sour cream||1⁄2 Cup (8 tbs) (For Serving)|
1. In a large skillet, cook the beef and onion over medium-high heat, stirring, until the beef is browned, 6 to 8 minutes. Drain off any fat. Turn into a 5-quart electric slow cooker. Add the beans, red peppers, tomatoes with their liquid, tomato sauce, chili powder, cumin, and garlic powder. Mix well.
2. Cover and cook on the low heat setting 9 to 10 hours, or until the beans are tender.