Chili Con Carne

Chili 2 large onions, chopped (about 3 cups) 1/4 cup vegetable oil 1 tablespoon minced garlic 2 carrots, sliced thin 1.5 - 2 pounds ground beef 1-2 Tablespoons chili powder 1 tablespoon ground cumin 2 tablespoons paprika 1 tablespoon crumbled dried orégano 1 tsp dried hot red pepper flakes, or to taste two 8-ounce cans tomato sauce 1 1/4 cups beef broth 3 tablespoons cider vinegar a 19-ounce can kidney beans, rinsed and drained 2 green bell peppers, chopped In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, add the garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the beef and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the orégano, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.

How to cook in a crock pot: cook onions, garlic and carrots for 1 minute. Add beef and cook until no longer pink. Place meat, onions, carrots, garlic and spices into a crock pot. Add the tomato sauce, broth, vinegar, beans and bell pepper and let cook on low for 4-6 hours and stir occasionally.