by Brad Nelson 2/20/17
This recipe is for maximizing the output of a 6.5 quart slow cooker. This is very convenient for preparing the night before and having for lunch or dinner the next day. I’ve made this at 8:00 pm at night and had it the next day for lunch. It doesn’t seem to overcook.
1-3/4 lbs. xx-lean ground beef
2 large onions, chopped
4 cloves garlic, finely chopped
2 – 14.5 oz. cans diced tomatoes, undrained (I used the “no salt added” kind)
3 – 16 oz. cans chili beans in sauce, undrained (again, I used the “low salt” variety)
3 – 8 oz. cans tomato sauce
1-1/2 tablespoons chili pouder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 large red bell peppers
1) In a 12-inch skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown. Drain.
2) Mix all ingredients in 6.5 quart slow cooker. Cook on low for 8 hours +.
Because I’ve generally reduced salt in the things I eat, I don’t need a lot of salt to get the taste. If you need to add more, then do so. But I like to start light and then add in the bare minimum as needed. This recipe also has about half of what is typical for the amount of ground cumin. I find that cumin can be overpowering. If you like more then add more.
This is not quite a health food but it’s not too bad, particularly if you use the xx-lean ground beef. And adding a little grated cheese on top is a nice, if not low-fat, addition. If you like to really start from scratch and soak your own beans and make your own sauce, more power to you. But a can of chili beans is very convenient and not too expensive. Perhaps some of you can recommend the very best canned varieties to use. Those who are from Texas and declare that this isn’t real chili are forgiven and indulged beforehand.
Brad is editor and chief disorganizer of StubbornThings.
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