Adapted from Ready & Waiting
4–6 servings
4–6 servings
Here's a mild chili that everyone in the family will love. If you want more spice, use a hot enchilada sauce, or add a little cayenne pepper to taste.
| 3 lb | lean ground beef (or ground turkey, but it's not as flavorful> |
| 2 | medium onions |
| 2 | medium fresh green peppers, or equivalent frozen |
| 3 | garlic cloves |
| 2 10-oz cans | mild or medium enchilado sauce, or one of each |
| 1 42-oz can | diced tomatoes (I love Muir Glen brand!) |
| 1 8-oz can | tomato paste |
| 1 6½-oz can | pitted black ripe olives, drained |
| 1 T | chili powder |
| 2 tsp | salt |
| 1 T | dried oregano |
| 2 T | ground cumin (I like a bit more) |
| 1 can | kidney beans, rinsed & drained, optional |
Prep
- chop onions & green peppers
- mince garlic
- drain olives
- rinse & drain kidney beans, if using
Cook
- In a large nonstick skillet over medium-high heat, cook the ground beef, onion, green pepper, and garlic, stirring often to break up lumps, until the meat loses its pink color, about 5 minutes.
- Drain off excess fat and transfer to a 3½-quart slow cooker.
- Stir in the enchilada sauce, tomato sauce, olives, chili powder, 1 teaspoon of the salt, the oregano and cumin.
- Cover and slow-cook 7 to 8 hours.
- Add the beans for the last ½ hour. You can also add them when you add the sauces and seasonings, if you don't mind if they get a bit softer.
- Skim the fat off the surface, adjust seasonings, and serve.
This can also be done on the stove. Once the meat is cooked and all the ingredients are added to the pot, bring to a boil, quickly reduce to a simmer, and simmer for no more than one hour. Longer will leach the flavor from the meat.
