Crockpot Creations: Weeknight Chili

With a busier schedule this fall and winter, I have turned to my trusty old friend, the CrockPot to save the day! Over the next few weeks, I will try and post several of my new favorite slow cooker recipes.

Slow-Cooker Weeknight Chili
America's Test Kitchen
Serves 6-8
Advance Prep Time: 30 minutes
Slow-cooker time: 6 to 7 hours on low or 4 to 5 hours on high

This recipe uses 1/4 cup chili powder, which sounds like a lot. However, after 6 to 7 hours in the slow cooker, the heat diminishes and becomes mellow and smooth. For a spicier chili, increase the cayenne and serve with hot sauce.

2 Tablespoons vegetable oil
2 onions, chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1/4 cup chili powder
1 Tablespoon cumin
1/2 teaspoon cayenne pepper
Salt
6 garlic cloves, minced
2 pounds (85 percent lean) ground beef
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans red kidney beans, rinsed
Pepper

1) Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne pepper, and 1/2 teaspoon 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 with a spoon, until no longer pink, about 10 minutes.

3) Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits. Bring to a simmer, and then pour into the slow cooker.

4) Cover and cook, either on low or high, until the meat is tender, 6 to 7 hours on low or 4 to 5 hours on high. Stir in the rinsed beans during the last hour of cooking. Before serving, season with salt and pepper.

5) Serve with shredded cheddar cheese, chopped onions and corn bread.