315 ozcans light red kidney beans or pinto beans(don't drain)
214.4 ozcans chili style tomatoes
110 3/4 ozcan beef broth
1/4cupWorcestershire sauce
16 ozcan tomato pastedivided use
Seasonings:
1/4cupdark chili powderadjust to taste
2Tbspcumin
2Tbspeach cumin
2TbspMexican oregano
1Tbspcocoa powder
1tsplemon pepper
1/2tspcinnamon
1/2cupchopped cilantrodivided use
Instructions
In a large skillet cook together beef, peppers and onion on medium high heat with vegetable oil until no pink remains in beef. Add garlic, cook one minute longer. Drain excess fat from pan. Taste adding salt and pepper to your taste. (start with 1 tsp each)
Spray the crock of a 6 quart slow cooker with cooking spray. Pour cooked beef into slow cooker. To the slow cooker add beans, tomatoes, broth, Worcestershire sauce, 1/2 tomato paste and seasonings. (Reserve 1/2 tomato paste and 1/2 cilantro for the end of cooking.)
Stir well, place the lid firmly on top. Cook on the low setting for 6-8 hours or on high for 3-4 hours.
At the end of cooking, stir in the remaining tomato paste and chopped cilantro. Mix until tomato paste is completely incorporated.
Simmer on high uncovered for 10 minutes or just until your desired consistency is reached.
Serve hot with your favorite toppings. Suggested toppings: Sour cream, black olive slices, chopped scallions, shredded cheese, tortilla chips
Notes
At the end of cooking if thickness is to your liking, no added tomato paste is necessary. Adjust thickness to your taste.