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StewS & chiliS
Beef Chili for a Crowd
cooking spray
2 teaspoons good quality olive oil
1½ pounds onions, peeled and
finely chopped
6 garlic cloves, peeled and minced
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
3 pounds lean ground beef
½ cup chili powder
1½ tablespoons oregano
1½ tablespoons cumin
1 tablespoon paprika
1 red pepper, cored, seeded,
chopped
1 green pepper, cored,
seeded, chopped
1 yellow pepper, cored, seeded,
chopped
2 cans (14 ounces each) diced
tomatoes, juices drained, separated
2 cans (3 ounces each) tomato paste,
salt-free
3 tablespoons red wine vinegar
3 cans (15–16 ounces each) beans,
drained, rinsed and drained again
(i.e., black beans, pinto beans
and/or red kidney beans)
Makes 16 servings
Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with
cooking spray. Heat a Cuisinart
®
12-inch nonstick skillet over medium-high heat
and add 1 teaspoon olive oil; sauté onions and garlic until soft. Season with ½ tea
-
spoon salt and ¼ teaspoon pepper. Place in ceramic pot.
In the same skillet, heat another teaspoon of oil; cook ground beef until brown,
breaking up clumps with the back of a spoon. Stir in remaining salt and pepper,
chili powder, oregano, cumin and paprika; cook over low heat until spices are fra
-
grant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow pep
-
pers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover and press
the on/off button to turn the unit on. Set time to 10 hours and press Low; slow
cooker will automatically switch to Warm when cooking time has elapsed. One
hour before serving, turn heat to High. Stir in beans and slow cook until heated
through.
Nutritional information per serving:
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g