This is a very simple recipe I use in the wintertime. I have a few different chili recipes that I like, but I always return to this one when I need something quick and convenient, and relatively healthy. The end result is very chunky, and not too spicy – so I this is one I prefer to serve to kids and my parents. Those who want more heat should add some chilis into the mix, according to taste.
This takes about ten minutes to assemble, and then you can throw it in the slow cooker and forget about it. I usually cook it on a lower setting, because the longer you let it cook, the more the flavors blend and deepen. It’s a simple, clean chili – I hope you enjoy it.
You will need:
- 1 pound beef (use less than 10% fat if you want something lighter)
- 2 cloves, garlic minced
- 1 small onion, chopped
- 1 red or yellow pepper, seeded and chopped
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can (28oz) crushed tomatoes
- 2 tbs of tomato paste
- 2 tbs chili powder
- 2 tsp cumin
- 1/4 cup green chiles
- fresh oregano
- 2 bay leaves
- sofrito* (if you have some on hand)
- 1-2 jalapenos, seeded and sliced
- green onions, sour cream, cheese (for serving)
- Saute garlic & onions in 2 tsp olive oil, until softened. If you have some sofrito, stir in 2 heaping tablespoons.
- Add beef and brown for 6-7 minutes. Add a little beer, if you prefer.
- Drain the beef and then blend in the chili powder and oregano
- Add the beef mixture to your crock-pot with the remaining ingredients. Cook for a minimum of 4 hours, but the longer the better.