Beef Chili for a Crowd

cooking spray

2      teaspoons good quality olive oil

1½   pounds onions, peeled and finely chopped

6      garlic cloves, peeled and minced

2      teaspoons kosher salt

½     teaspoon freshly ground pepper

3      pounds lean ground beef

½     cup chili powder

1½   tablespoons oregano

1½   tablespoons cumin

1      tablespoon paprika

1      red pepper, cored, seeded, chopped

1      green pepper, cored, seeded, chopped

1      yellow pepper, cored, seeded, chopped

2      cans (14 ounces each) diced tomatoes, juices drained, separated

2      cans (3 ounces each) tomato paste, salt-free

3      tablespoons red wine vinegar

3      cans (15–16 ounces each) beans, drained, rinsed and drained again (i.e., black beans, pinto beans and/or red kidney beans)

Nutritional information per serving:

Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g

• chol. 49mg • sod. 330mg • calc. 90mg • fiber 7g

Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Heat a Cuisinart® 12-inch nonstick skillet over medium-high heat and add 1 teaspoon olive oil; sauté onions and garlic until soft. Season with ½ tea- spoon salt and ¼ teaspoon pepper. Place in ceramic pot.

In the same skillet, heat another teaspoon of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili powder, oregano, cumin and paprika; cook over low heat until spices are fra- grant. Transfer meat mixture to slow cooker. Add sliced red, green, and yellow pep- pers. Stir in diced tomatoes, tomato paste and red wine vinegar. Cover and press

the on/off button to turn the unit on. Set time to 10 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.