We love a good chili at our house. This time I wanted to get all the prep done and let it sit in a crock pot all day for two reasons: I wanted most of the clean up out of the way early and I wanted my house to smell good for several hours. Found this recipe by Christine Gallary from Chowhound. Got a pic of the final product, though my final product didn’t have sour cream and shredded cheese on it like my hubby’s did.
For the chili:
- 3 tablespoons vegetable oil
- 2 medium yellow onions, medium dice
- 1 medium red bell pepper, medium dice
- 6 medium garlic cloves, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 pounds lean ground beef
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
- Shredded cheddar cheese
- Thinly sliced scallions
- Sour cream
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
- Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
- Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.