Slow-Cooker Weeknight Chili
From Cook’s Country.
You can make ahead through step 3 and simmer for 10 minutes. Refrigerate overnight and put in slow cooker the next day. Do not cook for more than 8 hours. 1/4 c chili powder
1 tbsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
1/2 tsp red pepper flakes
8 oz bacon, chopped fine
2 onions, chopped medium
1 red bell pepper, chopped medium
6 garlic cloves, minced
2 lbs 85% lean ground chuck
1 (28-oz) can tomato puree
1 (28-oz) can diced tomatoes
2 (15.5 oz) cans dark red kidney beans, drained and rinsed
1. Toast chili powder, cumin, coriander, oregano, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven adn cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 tbsp fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Add beef, 2 tsp salt, and 1 tsp pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2 inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.
3. Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert.
4. Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. Adjust seasonings and serve.