Homedesigned Chili

For once I can actually include a recipe without fear of being yelled at by lawyers. I 'designed' this recipe with only a little help from various online recipes. Mostly to see how long it should cook and the ratio of meat to beans to use. I like using the crockpot for stuff like this, especially when I am making it on one of Fettish's work days. The Kid needs two naps a day and I hate leaving a pot simmering on the stove when I am in the bedroom with him. Our cats are inquisitive and I would hate to have something bad happen.
The chili turned out deliciously. The amount of beans and meat was just right, it was very savory and warming. There are tons of leftovers, enough to be able to freeze a few portions for future lunches.

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• 1 lb ground beef or meat of your choice
• 8 oz pinto beans, if using dry beans soak according to package directions
  
• 15 oz red beans, i used canned organic beans, rinsed
  
• 1 Tbl olive oil
• 1/2-1 Cup beef broth
  
• 1 onion, diced
  
• 3 cloves garlic, minced
• 2 cans diced tomatoes
• 1 (4 oz) can diced green chili's
• 1 (8 oz) can tomato sauce
• 2 Tbl chili pepper
• 1/2 tsp cumin
• 1/8 tsp cayenne pepper
• salt and pepper to taste
  

Heat olive in skillet at medium heat, add half of the onion and cook until translucent about 5 minutes. Add garlic and cook for about 1 minute then add the beef. Brown beef being sure to break up big chunks. Put everything from the pan and all remaining ingredients into the Crockpot and cook on high for 1 and 1/2 hours, then turn down to low and cook another 6-8 hours. Enjoy with cheddar, sour cream, crackers, or whatever you like.