E&C Holiday Cookbook 2021

Best Stove Top or Slow Cooker Chili

Ingredients:

2 lbs Ground beef

16 oz Pinto beans

1 tsp Salt

1/4 cup Flat-leaf Italian parsley 28 oz Tomatoes

1 tsp Sugar

4 cloves Garlic

1 Yellow onion

4 tbsp Olive oil

1 Green bell pepper 2 Jalapeno peppers 16 oz Kidney beans

15 oz Tomato sauce

2 tsp Cumin

1/4 tsp Cayenne pepper

46 oz Tomato juice

3 tbsp Chili powder

1 Cheese and sour cream

1 tsp Oregano

1 tsp Pepper

Instructions:

1. In a large pot or Dutch oven, cook ground beef over medium-high heat until it is no longer pink. Transfer the meat to a bowl. Drain the excess fat from the skillet, but do not clean it out. 2. Add the olive oil to the skillet and reduce heat to medium. Add the chopped onions and bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until the onions are soft and fragrant (about 5 minutes). Remove the pan from the heat and add the following to the beef mixture: chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined. 3. If you are cooking it on the stove top, add the cooked meat back to the skillet. If you’re using a slow cooker, add the meat-veggie mixture to the slow cooker. Add the tomato juice (replace a portion of the juice with beef broth to add a kick of flavor, if desired), diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. 4. On the stove top, bring to a boil, dial the heat back to medium-low and simmer for 2 hours (stir occasionally). In the slow cooker, cook on low heat for 7 to 8 hours. 5. Serve warm with cheese and sour cream! Other great topping options include sliced green onions, avocados, crushed tortilla chips or minced jalapenos (give your meal a nice kick!).

Linda Steward

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