Ingredients
1
lb bacon, chopped
1
lb lean (at least 80%) ground beef
1
medium red bell pepper, chopped (1 cup)
1
cup chopped onions
2
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
can (19 oz) Progresso™ red kidney beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup Cascadian Farm™ frozen organic sweet corn
1/2
teaspoon salt
2
tablespoons chili powder
Sour cream
Shredded Cheddar cheese
Chopped onion
Chopped fresh cilantro leaves
Preparation
Spray 5-quart slow cooker with cooking spray.
In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.
