Monday, October 27, 2008

Slow-cooker chili

serves 10 to 12
1/2 C chili powder
1 T ground cumin
2 t ground coriander (a.k.a. dried cilantro)
1 t dried oregano
1/2 t cayenne pepper (use less if you like it less spicey)
1/2 t red pepper flakes (")
6-8 oz bacon, chopped
2 onions, chopped medium
2 red bell peppers, chopped medium
6 cloves garlic, grated or minced
2 lbs 85% lean ground chuk
salt and pepper
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, cayenne, and pepper flakes in deep pan or large dutch oven over medium heat until fragrant, about 2minutes. Transfer to a bowl.
  2. Add bacon to pan and cook over medium heat until crisp, about 8~10 minutes. Transfer to a paper towel lined plate and discard all but 1 t of remaining fat.
  3. Return pot to medium heat, add onions and bell peppers, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  4. Add beef, 2 t salt, and 1 t pepper. Increase heat to medium-high and cook, using wooden spoon to break up the beef unto 1/2 inch pieces, until slightly pink, about 5 minutes. Drain beef and vegetables in a colander.
  5. Add tomato puree, diced tomatoes, and toasted spices to empty pan and bring to simmer over medium-high heat, scraping up any browned bits from the bottom of the pan. Return beef and vegetables to pan. Stor to combine, and bring to a simmer. Transfer contents to slow-cooker insert.
  6. 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.
Left overs can be stored in fridge for several days, or in the freezer for several months.
Also, you can do all through step 3 the night before, simmering for an extra ten minutes. Then simmer everything for 10 minutes in the morning, and then throw everything in the slow-cooker for the day. And I recommend using a slow-cooker liner when making this dish, otherwise your slow cooker insert will probably stain orange.
I think I want to try this recipe next time with ground chicken and black beans instead.

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