serves 10 to 12
1/2 C chili powder
1 T ground cumin
2 t ground coriander (a.k.a. dried cilantro)
1 t dried oregano
1/2 t cayenne pepper (use less if you like it less spicey)
1/2 t red pepper flakes (")
6-8 oz bacon, chopped
2 onions, chopped medium
2 red bell peppers, chopped medium
6 cloves garlic, grated or minced
2 lbs 85% lean ground chuk
salt and pepper
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans dark red kidney beans, drained and rinsed
- Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in deep pan or large dutch oven over medium heat until fragrant, about 2minutes. Transfer to a bowl.
- Add bacon to pan and cook over medium heat until crisp, about 8~10 minutes. Transfer to a paper towel lined plate and discard all but 1 t of remaining fat.
- Return pot to medium heat, add onions and bell peppers, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add beef, 2 t salt, and 1 t pepper. Increase heat to medium-high and cook, using wooden spoon to break up the beef unto 1/2 inch pieces, until slightly pink, about 5 minutes. Drain beef and vegetables in a colander.
- Add tomato puree, diced tomatoes, and toasted spices to empty pan and bring to simmer over medium-high heat, scraping up any browned bits from the bottom of the pan. Return beef and vegetables to pan. Stor to combine, and bring to a simmer. Transfer contents to slow-cooker insert.
- Set slow-cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. Adjust seasonings and serve.
Also, you can do all through step 3 the night before, simmering for an extra ten minutes. Then simmer everything for 10 minutes in the morning, and then throw everything in the slow-cooker for the day.
Also, I recommend using a slow-cooker liner when making this dish, otherwise your slow cooker insert will probably stain orange.