Crock Pot Chili
Ingredients
Instructions
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Heat oil in large heavy-bottomed pan oven over medium heat until shimmering but not smoking, 3 to 4 minutes.
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Add onions, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
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Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
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Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
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Place beans, tomatoes, tomato puree, meat mixture, and 1/2 teaspoon salt in crockpot; set heat to low (6 hours) and cook, covered, stirring occasionally, for 5 hours.
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Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
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Adjust taste with additional salt.
