Smoked Honey Slow Cooker Chili
Does anything else warm you from the inside out quite like a hot bowl of chili on a cold day? This is the perfect meal for a crisp fall afternoon or a great winter weather pick-me-up. If you can't find smoked honey, raw wildflower honey tastes amazing as well.
Equipment
- slow cooker
- cast iron skillet or a frying pan
Ingredients
- 2 lbs. Stewing beef cut to bite-sized pieces
- 3 tbsp Flour
- 1/2 tsp Garlic powder
- 3 tbsp Olive oil
- 1 tbsp Worcestershire sauce
- 1 cup Onion chopped
- 3/4 cup Green bell pepper chopped
- 1 cloves Garlic
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 1/2 tsp Dried oregano
- 1/2 tsp Crushed red pepper flakes
- 28 oz Can diced tomatoes, undrained
- 15.5 oz Can red kidney beans, undrained
- 8 oz Can tomato sauce
- 1/4 cup Smoked honey regular raw honey will still taste amazing if you can't get smoked
- 2 tbsp Red wine vinegar
Instructions
- Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
- Brown the beef and onions in olive oil, in small batches. Scrape up any brown bits and add to the slow cooker.
- Next, add the green pepper to the pan, and cook until vegetables are tender and begin to brown, then scrape the pan and add to the slow cooker.
- Stir in chili powder, cumin, salt, oregano, and crushed red pepper.
- Stir in diced tomatoes, kidney beans, tomato sauce, honey, and vinegar.
- Cook on high 4-5 hours or on low 8-9 hours until beef is tender.