Since slow-cookers were invented as appliances for making baked beans, chili is a natural fit. Slow-cooking really tenderizes shoulder cuts, creating a rich, beefy broth. We recommend cutting a pot roast into chunks for this chili because the meat will be juicier. Stewing beef is a reasonable shortcut but, because it is lean, can be dry after slow-cooking. Enjoy with corn bread and a mixed green salad.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2004
Ingredients
Method
In large skillet, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed. With slotted spoon, transfer to bowl. Pour off any fat in skillet.
Reduce heat to medium; fry diced onions, carrots, celery, minced garlic and oregano until vegetables are softened, about 5 minutes. Scrape into slow-cooker. Add tomatoes, tomato paste, black beans, kidney beans, chili powder and salt ; stir in beef and any accumulated juices. Cover and cook on low until meat is tender, about 6 hours.
Skim off any fat. Stir in diced green pepper, and hot pepper sauce (if using). Cover and cook for 30 minutes.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 560 mg
- Protein 20 g
- Calories 300.0
- Total fat 15 g
- Cholesterol 51 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
%RDI
- Iron 29.0
- Folate 24.0
- Calcium 6.0
- Vitamin A 16.0
- Vitamin C 42.0
