Slow Cooker Beef Chili

 

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).