It’s Fall again, and nothing beats a hot bowl of chili. Here’s my recipe for beef chili cooked in a slow cooker.
Ingredients:
2 1/2 lb. ground beef
5 garlic cloves, minced
1 yellow onion, chopped
1 can (28 oz.) chopped (or diced_ tomatoes with juices
6 to 8 Tbs. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
Salt and freshly ground pepper, to taste
2 cups unsalted beef stock, or chicken stock
Directions:
In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.
In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.
Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours according to the manufacturer’s instructions.
Top with shredded cheese. I sliced up some Grafton sharp cheddar.
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