1¾ pounds ground beef (chuck works well)
1 teaspoon vegetable oil
1 medium onion, peeled and finely chopped
1 jalapeño, seeded and finely chopped
1 large red pepper, cut into ¼-inch dice
4 garlic cloves, finely chopped
1/3 cup chili powder
2 teaspoons dried oregano
2 teaspoons sea or kosher salt
¼ teaspoon cayenne pepper
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) diced tomatoes, drained
Nutritional information per serving (1 cup):
Calories 315 (43% from fat) • carb. 16g • pro. 30g
• fat 15g • sat. fat 6g • chol. 86mg • sod. 953mg
• calc. 83mg • fiber 6g
1. Set the Multicooker to Brown/Sauté at 400°F. Once hot, add the ground beef, in two batches if necessary, and break apart with a wooden spoon. Cook until meat is completely cooked through. Remove and reserve meat. Carefully remove pot from the unit and drain out all of the fat. Return pot to the base.
2. Add the teaspoon of vegetable oil to the cooking pot and set to Brown/Sauté at 350°F. Once hot, add the onion, jalapeño, red pepper and garlic. Stir together and sauté until soft and fragrant, about 5 to 8 minutes. Return the cooked beef to the pot with the sautéed vegetables. Stir in the chili powder, oregano, salt and cayenne.
3. Add the crushed and diced tomatoes. Cover and switch the unit to Slow Cook on Low for 6 hours. When unit switches to Keep Warm, degrease the chili by either skimming any excess fat with a ladle or by gently blotting the surface with a paper towel.
4. Taste and adjust seasoning accordingly. Leave on Keep Warm until ready to serve.
Note: For a heartier chili, stir in one can (15.5 ounces) of drained and rinsed red kidney beans during the last hour of cooking.