#CrockpotWednesday: Ekeler’s Four Star Chili

Something Ekeler’s been working on out in the Holiday Rambler:

  • 4 lbs ground meat (Ekeler said he used venison & squirrel, but beef or turkey works just fine)
  • 2 medium onions, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 3 (14 1/2 oz) cans diced tomatoes, untrained
  • 3 (8 oz) cans tomato sauce
  • 1 (6 oz) can tomato paste
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 1 tbs sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1 bay leaf
  • 2 (16 oz) cans dark red kidney beans, rinsed and drained

 

Brown the meat in a skillet (in batches if necessary) until fully cooked. Drain any excess fat and transfer the meat to a crock pot. Add all the other ingredients and stir to combine.

Cover and cook on high 5-6 hours or on low 7-8 hours.

Source: http://jessfuel.com/2012/04/24/crock-pot-chili/

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