Name: Chili
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Ingredients: 1 28 oz can diced tomatoes; 4 tbsp medium salsa; 1 tbsp sriracha; 8 drops tabasco; ¼ tsp black pepper; ¼ tsp salt; 1½ tbsp chili powder; 1 tsp oregano; 1 lbs lean ground beef; 2 tsp canola; 2 19 oz can kidney beans; 1 14 oz can brown beans in tomato sauce; 4 stalks celery; 2 large cooking onions; 1 large green pepper; 1 large red pepper; 1 jalapeño (seeded, unless you want it hot.); ½-1 optional fresh tomato; 4 large cloves of garlic (minced)

Updated Feb 2, 2020

Chili is pushing popularity to the limits. It’s actually our Friday night go to. A steaming hot bowl of chili, a couple of pieces of toasted artisan bread and we’re happy. On a nutritional level, it is high in protein and antioxidants. Kidney beans, ground beef and tomatoes are to thank for this and it should actually carry the superfood label.

Pre-cooking for the slow cooker.

I like to cook off the ground beef before putting it in the slow cooker. That way the meat is browned and I can drain off any fat. Have you ever lifted the lid on a slow cooker and all the grease is floating on the surface? After cooking the beef, then I deglaze the frying pan by searing the vegetables. Slow cooking over several hours gives time for all those delicious flavours to develop. The result is an enticing chili that you can claim as your own “world famous chili.” Well you’ve gotta give us some credit!

Chili

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Prep Time 1

Cook Time 4

Total Time 5

Course Main Course

Cuisine American, Mexican

Servings 8 servings

Equipment

slow cooker

Ingredients

Group 1

1 28 oz can diced tomatoes
4 tbsp medium salsa
1 tbsp sriracha
8 drops tabasco
¼ tsp black pepper
¼ tsp salt
1½ tbsp chili powder
1 tsp oregano

Group 2

1 lbs lean ground beef
2 tsp canola

Vegetables

2 19 oz can kidney beans
1 14 oz can brown beans in tomato sauce
4 stalks celery
2 large cooking onions
1 large green pepper
1 large red pepper
1 jalapeño seeded, unless you want it hot.
½-1 optional fresh tomato
4 large cloves of garlic minced

Instructions

Add all the ingredients from group 1 to your slow cooker and set the temperature to “high”
In a large frying pan, cook the ground beef until just browned. Remove from heat and drain any leftover fat. Add the meat to the mixture in the slow cooker and stir well to blend.
Finely chop the celery, and mix it with the minced garlic. Deglaze your frying pan and sauté on medium heat for 5 – 8 minutes. Add the celery and garlic mix to the slow cooker and stir well.
Finely chop the onion. Mix with fresh tomatoes (if using). Add 1 tsp canola oil and fry at low-med heat until onions are soft. Remove from heat and add to the slow cooker.
Finely chop the jalapeño pepper. Coarsely chop the both the green and red peppers. Mix the peppers together and sauté in 1 tsp canola oil for 5 – 10 minutes. Add the cooked peppers to the slow cooker and stir well.
Add the brown beans to the slow cooker and allow to cook for 2 hours on high.
After 2 hours, set the heat on the slow cooker to low and add kidney beans.
Cook for an additional hour and consider it finished.

Keyword chili, ground beef, kidney beans, slow cooker

Freeze the leftovers in portions.

Chili and casseroles actually freeze very well. In fact for 2-3 months¹. If you’re lucky enough to have it last that long. So if it’s for a pot luck, Super Bowl weekend or you’re just looking for a dinner idea, chili is a great choice. We like it because it feeds the two of us for a month of Fridays. Yes, it’s not the fastest meal to make. But it’s probably one of the fastest healthiest meals you can reheat from the freezer.