Slow-cooker chili
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
30min
Preparation
4h
Cooking
8
Portions
Ingredients
Ingrédients
- 650 g (1 1/2 lbs) Fontaine Family ground veal or beef or a combination
- 15 ml (1 tbsp) extra-virgin olive oil
- 1 red onion, finely chopped
- 1 green bell pepper, chopped
- Salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 30 ml (2 tbsp) tomato paste
- 1 (28-oz.) can chopped tomatoes
- 1 can of corn kernels
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 375 ml (1 1/2 cups) low-sodium chicken broth
- 10 ml (2 tsp) chili powder
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) dried oregano
- Shredded cheddar, for garnish
- Sliced green onion, for garnish
Preparation
- In a large skillet heat oil over medium high heat. Add onion and pepper and cook until tender, about 4 minutes.
- Add meat and cook, stirring occasionally, until the meat is well done.
- Season with salt and pepper then stir in garlic and tomato paste and cook until the flavours are fully blended for about 2 minutes.
- Transfer mixture to a slow cooker.
- To the slow cooker, add the tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano.
- Cook on high for 4 hours, until the chili has thickened.
- Adjust the seasoning if necessary with salt and pepper to taste.
- Garnish with cheese and green onion.
Side dishes
Serve with bread, tortillas or rice.
Tips and Tricks
Chili is easy to freeze.
If you do not have a slow cooker, transfer mixture to a large pot. Cover and simmer for 4 hours.