I probably haven’t made chili since last winter, but I saw my slow cooker the other day and figured it was time to make a batch. In the past, I have always slow simmered my chili on the stove top, but I decided to try it in the slow cooker this time. It came out great!
2 tablespoons olive oil
2 cups onions, chopped
salt, to taste
Cayenne pepper, to taste
1 1/2 lbs. stew meat, cut into cubes
1 lbs lean chop meat
1 large red bell pepper, chopped
1 large hot pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
crushed red pepper, to taste
2 teaspoons dried oregano
4 cloves garlic, chopped
3 cups crushed tomato
1/4 cup tomato paste
6 cups beef or vegetable stock
1 (15-oz.) can red kidney beans
1 (15-oz.) can dark red kidney beans
1 (15-oz.) can white kidney beans
1 (15-oz.) can Great Northern beans
In a large skillet, heat the olive oil. Add the onions and saute for 3-4 minutes. Season with salt and cayenne pepper. Add the stew meat, ground beef, chili powder, cumin, crushed red pepper and oregano. Brown the meat for 5-7 minutes. Stir in the garlic and chopped peppers. Cook for another 2-3 minutes.
Meanwhile, in your slow cooker, add the stock, crushed tomato, tomato paste and the beans. Put the slow cooker on hot and cover. Once you have browned the meat, add it to the slow cooker and stir well. Put the slow cooker on low and cover. Cook for 4-6 hours, stir occasionally.