Ingredients
Scale
- 1 pound lean ground meat (I used ground venison, but turkey, chicken, beef, or pork would work too … or for a vegetarian chili, throw in some mushrooms instead!)
- 1 cup chopped onion
- 2 stalks celery, chopped (about 1/2 cup)
- 5 – 7 cloves of garlic, peeled and chopped
- 1 large bell pepper, chopped (about 1 cup)
- 6 cups fire roasted tomatoes (peels removed, roughly chopped, with juices)
- 4 cups beef broth
- 1/4 cup of EACH dry bean (feel free to mix & match the types of beans you use … this is what I used): Great Northern, Red, Black, Pinto, Green split peas, Yellow split peas, Red lentils
- 1 bay leaf
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- 1 – 4 serrano or jalapeno peppers (depending on how hot you want your chili!)
- For topping: shredded cheese, greek yogurt (or light sour cream), and snipped green onion
Instructions
- Throw all the ingredients except the Red Robin Seasoning and the hot peppers into a crockpot. Stir to mix everything well, set the crockpot on low and let it cook all day.
- When you get home from the day’s escapades, add the Red Robin Seasoning and a hot pepper. Stir and taste. Add more hot peppers and/or seasonings to taste.
- Serve hot, with shredded cheese, greek yogurt or sour cream, and green onion for toppings.