When out of the house for hours, how does one prepare a hearty dinner? With a crock-pot. Now, I admittedly don’t use mine enough. Sous Chef Jack made Chicken Crockpot Soup once and I’ve made Southern Belle Chili before–but this is a new recipe without the kick of Southern Belle Chili.

Ingredients:

• 1.5 lbs. beef
• 2 tbsp. olive oil
• 1 small onion, chopped
• 2 c. peppers, chopped (I’m a fan of red, yellow and orange)
• 1 can red kidney beans, drained
• 1 large can diced tomatoes, unstrained
• 2 c. water
• 1 c. long grain rice
• 3 tbsp. brown sugar
• 1 tbsp. dried basil
• 1/2 tbsp. garlic powder
• 1 tbsp. Chipotle chili powder
• 1 tsp. salt

Directions:

1. Brown the beef and drain the juices and fat.
2. Toss the beef, olive oil, and onion into the crock-pot.
3. Add in the peppers, beans, tomatoes, brown sugar, basil, garlic powder, chili powder, and salt into the mix and stir well.
4. Mix in the rice and water to the crock-pot mix.
5. Cook on high for 6 hours, stirring occasionally.

Obviously all good chili is topped with cheese and sour cream! Bring on the tortillas!