A good slow cooker chili needs 3 tablespoons vegetable oil, 2 medium diced yellow onions, a diced medium red pepper and 2 pounds ground beef. In addition, this recipe calls for 6 medium garlic cloves, 1 tablespoon cumin, 28 ounces diced tomatoes and 1/4 cup jalapenos.
To round out this recipe, kosher salt, 30 ounces drained and rinsed kidney beans, and 14 ounces tomato sauce are required. Begin by heating the oil in a large skillet, and then adding the diced onions and bell peppers. Season the vegetables with salt, and stir until they are tender. Add the garlic, 1/4 cup chili powder and cumin to the skillet. Stir for around a minute, and then add the beef and some salt to the skillet. Break up the beef, and stir it until it is no longer pink.
Transfer the contents of the skillet to the slow cooker. Then, add the tomato paste, diced tomatoes and juices, and the drained kidney beans. Mix these together well, and let them stew in the slow cooker. The chili should cook for eight hours on low, or six hours on high. After this point, jalapenos can be added to the pot, and the chili may be served with sour cream, cheese or scallions.