Chili With Tomatoes
Serves 6 to 8.
Note: From "Texas Slow Cooker" by Cheryl Alters Jamison.
• Vegetable oil spray
• 2 lb. coarsely ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp. crumbled dried oregano or marjoram
• 3/4 tsp. ground cumin
• 2 tbsp. chili powder
• 1 1/2 tsp. kosher salt or coarse sea salt, or more to taste
• 1 to 2 fresh jalapeño chiles, minced
• 1 tbsp. vegetable oil
• 2 medium red bell peppers, cored, seeded and chopped
• 1 green bell pepper, cored, seeded and chopped
• 1 (15-oz.) can diced tomatoes, with juice
• 1 c. low-sodium beef broth
Directions
Generously spray the inside of the slow cooker with vegetable oil spray.
In a large skillet over medium heat, sauté the beef until it loses its raw color. Add onion and sauté briefly, until softened. Mix in garlic, oregano (or marjoram), cumin, chili powder, salt and jalapeños and sauté another minute or 2, until the mixture is fragrant. Scrape the mixture into the prepared slow cooker. Return the skillet to the cooktop. Pour in vegetable oil and warm it over medium heat. Stir in red bell peppers and green bell peppers and cook until tender, 7 to 10 minutes. Scrape bell pepper mixture into the slow cooker.
Pour the tomatoes and beef broth into the slow cooker. Cover it. Cook the chili on the low heat setting for 6 to 7 hours, until the beef is extremely tender and the vegetables have melded together.
Serve the chili immediately, or cool, refrigerate overnight, and reheat. Serve steaming hot in bowls.
Turkey-Black Bean Chili
Serves 8.
Note: "If I'm not opting for a beefy chili, this is my personal fallback favorite," writes "Texas Slow Cooker" author Cheryl Alters Jamison.
• 2 tbsp. vegetable oil, divided
• 1 large onion, chopped (about 1 c.)
• 1 green bell pepper, cored, seeded and chopped
• 4 plump garlic cloves, minced
• 1 1/2 lbs. coarsely ground turkey thighs or other dark meat
• 2 tbsp. chili powder
• 2 tsp. ground dried chipotle chile, or more to taste
• 2 tsp. ground cumin
• 2 tsp. kosher salt or coarse sea salt
• 1 bay leaf
• 3 (15-oz.) cans black beans, drained and rinsed
• 1 (8 oz.) can tomato sauce
• Approximately 3 c. low-sodium chicken broth
• Sour cream for garnish, optional
Directions
Generously grease the inside of the slow cooker with 1 teaspoon of the vegetable oil.
Warm the remaining 1 tablespoon and 2 teaspoons vegetable oil in a large heavy skillet over medium heat. Stir in the onion and sauté until limp, about 3 minutes. Mix in the bell pepper and the garlic and sauté until tender, 5 to 8 more minutes. Add the turkey, and sauté it just until it loses its raw color. Scrape the mixture into the prepared slow cooker.
Add the chili powder, chipotle chile, cumin, salt and bay leaf. Add the black beans and the tomato sauce and stir together. Pour in just enough broth to cover the beans and meat mixture. Cover and cook on the low heat setting for 5 to 6 hours. Discard the bay leaf.
Serve the chili immediately, or cool, refrigerate overnight and reheat. Serve steaming hot in bowls, with sour cream, if you wish.
