- Recipes: #MunchieMonday
-
by Wendy Thompson
Infused Slow Cooker Chili
INGREDIENTS:
For the chili seasoning:
- 2 tablespoons ground chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder (optional)
- 2 teaspoons chipotle chili powder (optional)
For the chili:
- 1-2 tablespoons infused olive oil (see #41cBlog for recipe)
- 1 pound ground beef, preferably ground chuck
- 1/2 teaspoon kosher salt
- 2 (15-ounce) cans dark kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (6-ounce) can tomatoe paste
- 1 cup low-sodium beef broth, chicken broth, beer, or water
- 1 teaspoon apple cider vinegar
For serving (optional):
- Shredded cheddar cheese
- Chips or crackers, such as Fritos, tortilla chips, saltines, or oyster crackers
- Infused Sour cream (see #41cBlog for recipe)
- Sliced green onions
INSTRUCTIONS:
- Make the chili seasoning. Place the chili powder, cumin, oregano, garlic powder, and chipotle chili powder in a small bowl. Whisk with a fork to combine.
- Preheat the slow cooker. Set a 4-quart or larger slow cooker to low and allow it to heat while the beef browns.
- Brown the ground meat. Heat the oil in a large cast iron skillet over medium-high heat until shimmering. Add the beef, season with the salt, break the meat up into large pieces. Let the meat brown without moving for 4 to 5 minutes. Break the meat up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more.
- Combine the beef, beans, tomatoes, and broth in the slow cooker. Transfer the browned meat to the slow cooker. Add at least 3 tablespoons of the chili seasoning (save the remainder for another use). Add the beans, tomatoes, tomato paste, and broth. Stir to combine.
- Cook on low for 8 hours. Cover and cook the chili on the LOW setting for 8 hours. Avoid stirring it too often or you’ll break down the beans.
Add the cider vinegar and serve. Stir in the cider vinegar just before serving. Serve with garnishes if desired
