Optional toppings: Shredded cheddar cheese Sour cream Chopped green onions
1lbground beef
1largeyellow onion
1Cgreen bell pepper
4clovesgarlic, minced
30ozwhole tomatoes, partially drained
15ozdark red kidney beans, drained and rinsed well
15ozgreat northern beans, drained and rinsed well
1/2tspchili powder
1tspcayenne pepper
1 1/2tspred pepper flakes
Toppings:
Shredded cheddar cheese
Sour cream
Green onions
Instructions
In a large skillet over medium heat, cook beef until heated through. Reserve drippings, if removed from skillet while cooking.
Prepare vegetables; chop pepper and onion, mince garlic. Drain and rinse beans well in a strainer. Partially drain tomatoes. Set aside. Add tomatoes to slow cooker, press down on each tomato with a fork to break apart just slightly. Add remaining ingredients to slow cooker, including reserved beef fat. Gently stir. Cover and cook on low for 8 hours or high for 4 hours.
Divide among bowls. Top off with optional cheese, sour cream and onions. Serve with crackers if desired. Can be refrigerated or frozen, label well with the contents and date made.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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