Rice Cooker Chili

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 lbs 80/20 Ground Beef
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  0.5 tbsp Chili powder
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  0.5 tsp Cumin, Ground
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  0.1 tsp Cayenne Pepper, Ground
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  0.3 tsp Garlic powder
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  0.5 tsp Onion powder
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  1 tsp Brown sugar
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  0.5 tsp 1/2 tsp salt* ($0.02)
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  freshly cracked pepper*
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  15 oz Canned Diced Tomatoes
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  3 oz Tomato Paste
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  15 oz Beans, Kidney, Canned, Drained
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  0.8 cup 3/4 cup water ($0.00)

Instructions

1. 1Heat the olive oil in a rice cooker set to "cook" function over medium-high heat. Add the ground beef and stir every 1–2 minutes, breaking it apart with a spoon, until no longer pink (about 5 minutes total). If excess fat pools at the bottom, drain it carefully.
2. 2Add the chili powder, ground cumin, cayenne pepper, garlic powder, onion powder, and brown sugar to the browned beef. Stir until evenly combined, close the lid, and cook for 1 minute more.
3. 3Drain the kidney beans and add them to the rice cooker along with the diced tomatoes (including their juices) and tomato paste. Stir until all ingredients are evenly combined.
4. 4Close the lid, ensure "cook" is selected, and simmer for 30 minutes, stirring occasionally to prevent sticking on the bottom. If the rice cooker finishes its cycle before 30 minutes, restart it immediately.
5. 5Taste the chili and adjust seasoning as needed.
6. 6Divide the chili evenly into 3 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.