Name: Sid’s Great Slow Cooker Chili
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 2 pounds Ground lean beef; 3 pounds London broil chuck beef (shish kabob style - large chunks, not small so it doesn't fall apart); 2 28 ounce cans crushed peeled tomatoes; 1 28 ounce can Bush's Vegetarian Beens; 2 large jalapeno peppers; 2 large white onions; 1/4 small jar cumin; 1 1/2 packets Williams Original Chili Seasoning 2 packets for really hot; 1 if you or your guests might be weak; 1 or 2 dollops white or apple cider vinegar Prevents anything from growing while cooking at low heat; 1 to 1 1/2 each large red (yellow and green sweet peppers)

Sid’s Great Slow Cooker Chili

This isn’t boring. It’s a great change from the expected. Leftovers seem to disappear from the fridge at about midnight.

Sid’s Great Slow Cooker Chili

Prep Time 1

Cook Time 1

Total Time 2

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Servings

Ingredients

2 pounds Ground lean beef
3 pounds London broil chuck beef shish kabob style – large chunks, not small so it doesn’t fall apart
2 28 ounce cans crushed peeled tomatoes
1 28 ounce can Bush’s Vegetarian Beens
2 large jalapeno peppers
2 large white onions
1/4 small jar cumin
1 1/2 packets Williams Original Chili Seasoning 2 packets for really hot; 1 if you or your guests might be weak
1 or 2 dollops white or apple cider vinegar Prevents anything from growing while cooking at low heat
1 to 1 1/2 each large red yellow and green sweet peppers

Instructions

In a large frying pan (perhaps 2), spray with olive oil then brown & drain ground beef in a colander. Let cool down.
Next, brown & drain London broil – browned & drained in a colander. Don’t kill it; just a surface browning. Let cool down.
Mix all meat with
2 cans whole skinned tomatoes – crushed 1 28 oz can Bush’s vegetarian baked beans 5 jalapeno peppers – thinly crosscut sliced 1 to 1 1/2 each sweet peppers – green, yellow, red 1”x1/2” 2 large onions, quartered & sliced thick 1/4 small jar cumin 2 packets Williams Original Chili Seasoning (1 if weak persons present) Dollop or two of white or apple cider vinegar
The whole thing into 6-quart crock pot (It should just make it), cover & execute. 1/2 hour on high – then 10 hours on low. Timing is perfect from just before candle lighting until home from Shul on Shabbat.
Watch out for overflow – keep ladle handy.