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Beef Chili for a Crowd
◆
27
StewS & chiliS
cooking spray
1½ teaspoons good quality olive oil
¾ pound onions, peeled and
finely chopped
3 cloves garlic, peeled and minced
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1½ pounds lean ground beef
¼ cup chili powder
2 teaspoons oregano
2 teaspoons cumin
½ tablespoon paprika
½ red pepper, cored, seeded,
chopped
½ green pepper, cored,
seeded, chopped
½ yellow pepper, cored, seeded,
chopped
1 can (14 ounces) diced tomatoes,
juices drained, separated
1 can (3 ounces) tomato paste,
salt-free
1½ tablespoons red wine vinegar
2 cans (15–16 ounces each) beans,
drained, rinsed and drained again
(i.e. black beans, pinto beans and/
or red kidney beans)
Makes 8 servings
Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with
cooking spray.
Heat a Cuisinart
®
12-inch nonstick skillet over medium-high heat and add ½ tea-
spoon olive oil; sauté onions and garlic until soft. Season with ¼ teaspoon salt and
¼ teaspoon pepper. Place in ceramic insert.
In the same skillet, heat another teaspoon of oil; cook ground beef until brown,
breaking up clumps with the back of a spoon. Stir in remaining salt and pepper,
chili powder, oregano, cumin and paprika; cook over low heat until spices are
fragrant. Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow
peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.
Cover and cook on Low setting for 6 hours using Timer function; Slow Cooker will
automatically switch to Warm.
One hour before serving, turn heat to High. Stir in beans and slow cook until
heated through.
Nutritional information per 1 cup serving:
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g
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