Beef and Bean Crockpot Chili

Chili is one of those comfort foods that you instantly start to crave once the weather gets cold and the white stuff starts to fall.  This past weekend, the cities got hit with the first snowstorm of the year and without much thought chili was listed as a dish to come on our weekly menu.  Chili is such an easy and versatile dish to make.  It's relatively low fail and the ingredients are flexible.

I found an interesting recipe for a beef and bean chili that was heated in the crockpot for 8-10 hours.  I'm a fan of all things crockpot so I decided to give it a go.  Honestly, I'd say it was one of the best chili's I have ever had.  I still enjoy my mom's chili recipe, but this one had so many unique and interesting flavors that I might have to be making this one more often.  The flavors all mixed together and resulted in an amazing bowl of chili.  Of course, it didn't hurt that I baked up a loaf of delicious jalepeno cheddar bread to eat with the chili.  That post is forthcoming.  :)  My only word of caution is that this chili recipe makes a ton.  We'll be having this for a few days, but we're certainly not complaining.
Beef and Bean Crockpot Chili
Greens and Chocolate
Ingredients

• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 lb lean grass-fed ground beef
• 1 (14 oz) can diced tomatoes, undrained
• 1 (6 oz) can tomato paste
• 1 (14 ounce) can tomato sauce
• 1 cup water or 1 cup dark beer
• 1/2 cup strong coffee
• 2 Tbsp brown sugar
• 2 Tbsp good chili powder
• 1 tsp cayenne pepper (more or less)
• 1/2 Tbsp cumin
• 1 Tbsp unsweetened cocoa powder
• 1 tsp oregano
• 1 tsp salt
• 1 (15 ounce) can kidney beans (undrained)
• 2 (15 ounce) cans pinto beans (undrained)

Instructions

1. In large skillet, brown the meat over medium-high heat.  Drain and place in crockpot when done.
2. In same skillet, cook onions and peppers until onions are translucent.  Add garlic and cook 1 more minute.  When done, add to crockpot.
3. Next, add rest of ingredients to crockpot and stir well to combine.  Cover and cook on low 8-10 hours.  Top with sour cream, cheese, tortilla chips, or crackers.  And, serve with cornbread.  :)