Slow Cooker Chili
This recipe was Jason’s meaty chili from dinner last weekend. He absolutely loved it and my favorite part of it was how easy it was to make. I used vegetables and beef we got at the weekly farmers market in Jack London Square in Oakland. That market is on the smaller side, but they had all the fresh produce we needed and the ground beef came from Casa Rosa Farms.
Slow Cooker Chili
1 Tablespoon olive oil
2 lbs ground beef
1 medium yellow onion, diced
4 cloves of garlic, minced
1 medium green bell pepper, diced
1 medium green bell pepper, diced
3-4 stalks celery, diced
1 can (15-ounce) red kidney beans
1 can (15-ounce) cannelloni beans
1 (24-ounce) can diced tomatoes
1 (10-ounce) can of tomato puree
1 (4-ounce) can of chopped green chiles
2 chipotle chilis in adobo sauce, plus Tablespoon of sauce
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon parlsey
1 teaspoon salt
1 teaspoon black pepper
Shredded cheese, tortilla chips, scallion pancakes, and sour cream
1. Place beef, onion, and garlic in a skillet over medium heat and cook until brown. Drain half of the grease.
2. Put beef on the bottom of the slow cooker and top with peppers, celery, beans, diced tomatoes, tomato puree, chiles, chipotle chilis, and spices. Mix until combined.
3. Cover and cook on HIGH for four hours.
