Sunday, February 5, 2012

Weeknight Chili

Photo from America's Test Kitchen

This was the perfect dinner to feed to our weekend guests ~ It was so easy, hearty, and delicious! I was able to prep it all before they even arrived so that I didn't have to miss out on any of the fun! =) Don't be alarmed at the mass amount of chili powder in this recipe; because this is a slow cooker recipe, the heat dies down and you're left with great flavor.


2 T. oil
2 onions, chopped medium
1 red bell pepper, stemmed, seeded and chopped medium
1/4 cup chili powder
1 Tbsp. cumin
1/2 tsp. cayenne pepper
6 garlic gloves, minced
2 lbs. ground beef (85% lean to help with the moisture)
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans red kidney beans, rinsed


1. Heat oil in a large Dutch oven (or stock pot) over medium heat until shimmering.  Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp salt.  Cook until the vegetables are softened, about 5 minutes.  Stir in the garlic and cook for 15 seconds.

2. Add the beef and increase the heat to medium-high.  Cook, breaking up the beef, until no longer pink, about 10 minutes. Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits.  Bring to a simmer, then pour into the slow cooker.

3. Cover and cook on low for 6-8 hours or high for 4-5 hours.  Stir in the beans during the last hour of cooking.  Before serving, season with salt and pepper to taste.  Serve with cheddar cheese and sour cream, if desired.