Jane'S Best Crock Pot Chili

• 1 1/2 - 2 lbs ground beef (you can use a leaner meat if you'd like)
• 1 (14 ounce) can pinto beans (drained)
• 1 (14 ounce) can can dark red kidney beans (drained)
• 1 (14 ounce) can can beef broth
• 1 (14 ounce) can can diced tomatoes (drained)
• 1 (4 ounce) can tomato paste
• 1 yellow onion
• 1 green pepper
• 1 jalapeno pepper (if you want more spice, add 2)
• 1 tablespoon chili powder
• 1 tablespoon oregano
• 2 tablespoons ground cumin
• 1 tablespoon olive oil

1. Ground the beef in a pan until cooked through. Drain and add to the crock pot.
2. Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
3. Dice the onion, green pepper, jalapeno.
4. Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
5. Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
6. Cook for 4 hours on high, 6-7 hours on low.

ground beef, pinto beans, dark red kidney beans, beef broth, tomatoes, tomato paste, yellow onion, green pepper, pepper, chili powder, oregano, ground cumin, olive oil

Taken from www.food.com/recipe/janes-best-crock-pot-chili-333191 (may not work)