Texas-Style Slow Cooker Chili
Equipment
- medium nonstick skillet
Ingrediënten
- 4 teaspoons olive oil
- 2 cups chopped onions
- 1 cup finely chopped celery
- 3 garlic cloves minced
- 1 pound lean ground beef broiled
- 2 cups chopped plum Italian tomatoes reserve liquid
- 2 cups tomato sauce
- 12 ounces cooked and drained red kidney beans
- 12 ounces cooked pinto beans
- 2 tablespoons granulated sugar
- 3 bay leaves
- 3 whole allspice
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground red pepper
Instructies
- In a medium nonstick skillet, heat olive oil.
- Add chopped onions, celery, and minced garlic.
- Cook over medium heat until softened, about 2 minutes.
- Transfer the cooked vegetables to a slow cooker.
- Add the broiled lean ground beef, chopped plum Italian tomatoes (with reserved liquid), tomato sauce, cooked red kidney beans, cooked pinto beans, granulated sugar, bay leaves, whole allspice, chili powder, dried oregano, ground black pepper, ground cumin, and ground red pepper to the slow cooker.
- Stir to combine.
- Cook on the low setting for 4 hours.
- Serve hot, garnished with your favorite toppings such as shredded cheese, chopped green onions, sour cream, or diced avocado.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this hearty Texas-style chili with a bold and fruity red wine such as Zinfandel or Malbec. The wine’s richness and robust flavors will complement the depth of flavors in the chili beautifully.Nutritional Information
Calories: 354 kcal | Carbohydrates: 23 g | Protein: 14 g | Fat: 36 g | Fiber: 6 g | Sugar: 536 g
