Beef Chili in a Slow Cooker

Happy New Year’s!

I love kitchen appliance gifts for Christmas. It’s probably because we didn’t include any requests for kitchen tools on our wedding gift registry. So, I was thrilled when my parents mailed us a Cuisinart Slow Cooker for Christmas 2008.

Joy!

I used it to make this savory, hearty football-watching treat.
Beef Chili

Adapted from the Cuisinart Slow Cooker Cookbook

  • Olive Oil
  • frozen chopped onions
  • minced garlic from a jar ( a couple of scoops)
  • salt and pepper
  • 1 1/2 pounds of ground beef
  • 1/4 chili powder
  • 2 teaspoons of oregano
  • 2 teaspoons of cumin
  • 1/2 tablespoon of paprika
  • 1 green bell pepper, chopped up
  • 1 can of diced tomatoes, juices drained
  • 1 can of tomato paste
  • 1 1/2 tablespoons of red wine vinegar
  • 1 can of black beans (16 oz.)
  • 1 can of red kidney beans(16 oz)

Coat the interior of the pot for the Slow Cooker with cooking spray.

In a wok, heat up the onions and garlic with the olive oil. Season it with some salt and pepper. Then place the mixture inside the pot.

In the same wok, heat up the ground beef with more olive oil, salt and pepper. Add the chili powder, oregano, cumin, paprika. Cook until you can smell the spices and the beef is brown.

Transfer the meat mixture to the pot. Add the sliced up bell pepper, diced tomatoes, tomato paste and the red wine vinegar.

Cover and cook on the “Low” setting for 6 hours.

One hour before serving, switch the heat setting to “High.” Stir in the beans and cook until heated through.

I served the beef chili with tortilla chips and toasted sourdough bread. When I used it for leftovers, I sprinkled grated cheddar cheese on top. Yummy meaty goodness!

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