You can totally feel free to throw your chili stuffs into a slow-cooker, or just bump up the heat a little and let it cook up in less than an hour. But trust me, the slow stovetop simmering adds MOUNTAINS of flavor here. Simply amazing.
- 1/2 lb of ground beef
- about 1/4 onion
- a few garlic cloves
- 1 can of UNDRAINED tomatoes, or like 3 or 4 fresh roma tomatoes.
- 1/2 fresh jalapeno, or enough pickled to suit your fancy. be warned it gets spicier as it cooks
- 1/2 green pepper
- some roasted red pepper, if you'd like
- 1 can of UNDRAINED chili beans, they're delicious. Bush's Pintos A La Diabla are THE BEST if you can find them
- beef broth
- cumin
- chili powder
- a few tablespoons of tomato paste
- 1 or so cups of water