First, in a 6 quart slow cooker on high setting, add extra virgin olive oil, garlic, onions, peppers, raw meat, tomatoes, tomato paste, beans and chilies. Cover. If you will not be home, it is fine to stir but, it is harder to stir when it is still raw because it fills the chamber to the top so, you may want to mix it in a larger bowl first. Still put in the oil on the bottom to avoid sticking.
Then, after two hours, stir well.
Next, cover and let sit for 3 more hours.
Then, add honey at the end of the cooking and stir well.
Optional: Top chili with sour cream and shredded cheddar cheese in individual bowls before serving. Enjoy!
Loaded Santa Fe Chili Stove Top Directions:
Want to eat this tasty chili sooner than five hours? Just do it on the stove top.
In a large stock pot on medium heat, cook add the oil, onions, minced garlic and bell peppers.
Add the meat and let it brown.
Then, add the remaining ingredients except for the honey which, you'll add when it is finished. Let it simmer on med/low for 45 more min, covered.
Green bell peppers for red, yellow, or orange bell peppers
Pinto, navy, white beans for red kidney beans or black beans
Ground turkey or meatloaf mix for the ground beef
Vegetarian by omitting the meat and adding three more cans of beans plus one can of diced tomatoes