Slow
Cooker Beef Chili
2 tablespoons olive
oil or canola
2
½ medium onions, chopped
3 –
4 chopped cloves garlic (use more if cloves are small)
1 chopped
green bell pepper (optional – I like it for color)
1 tablespoon cumin
¼ cup chili
powder
2 teaspoons
ground coriander
1 teaspoon
red pepper flakes
1 teaspoon dried
oregano
½ teaspoon
cayenne pepper
3 pounds
ground beef, (preferably Publix Market Ground Beef)
2 (15-ounce)
cans red kidney beans, drained and rinsed
1 (15
ounce) can black beans, drained and rinsed
1
(28-ounce) can diced tomatoes (or whole) with juice (I like Italian canned
tomatoes if available because they’re sweeter and not so acidy – like Cento
brand)
1
(14.5 ounce) can fire roasted tomatoes
1 (14.5
ounce) can tomato sauce
¼
cup Worcestershire sauce
Salt
and pepper to taste
Directions
Heat oil in
large Dutch oven over medium heat until shimmering but not smoking, 3 to 4
minutes. Add onions, bell pepper,
garlic, chili powder, cumin, coriander, pepper flakes, oregano, ½ tsp of salt and
cayenne. Cook, stirring occasionally,
until vegetables are softened and beginning to brown, about 10 minutes.
Increase heat to
medium-high and add half of the ground beef.
Cook the beef, breaking up pieces with wooden spoon, until no longer
pink and just beginning to brown, 3 to 4 minutes. Remove ½ of the ground beef/onion mixture to a
plate - if needed for room to brown remaining beef.
Add the rest of the uncooked beef and cook, breaking up
pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
Transfer all of the cooked beef mixture to a large slow
cooker. Add beans, tomatoes, tomato sauce,
and Worcestershire sauce to slow cooker. Stir to combine and taste. Adjust seasoning with additional salt and add
at least 1 tsp. pepper.
Cook the chili on the high setting for up to four hours (but
a minimum of 2 hours).
