Slow 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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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  4 Garlic(12g)
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  1 lbs 90/10 Ground Beef
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  1 lbs Sausage, Beef
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  28 oz Canned Diced Tomatoes
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  24 oz Tomato Sauce
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  4 oz Green Chiles, Canned, Diced
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  2 Beef bouillon cube(8g)
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  2 tbsp Chili powder
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  3 tsp Cumin, Ground
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  2 tsp Paprika, Ground
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  2 tsp Cocoa Powder, Unsweetened
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  1 tsp Onion powder
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  1 tsp Garlic powder
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  0.5 tsp 1/2-1 teaspoon salt
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  1 tsp Sugar, Granulated White
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  15 oz Beans, Kidney, Canned, Drained
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  15 oz Beans, Black, Canned, Drained
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  1 tbsp Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  1 Cheddar Cheese
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  1 tbsp Green Onion (Scallion)
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  1 tbsp Cilantro, Fresh

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and bell pepper, sauté for 3–4 minutes until softened, then stir in the fresh garlic and cook for 30 seconds until fragrant.
2. 2Add the ground beef and beef sausage to the same pot over medium-high heat, breaking up the meat as it cooks for 6–8 minutes until no longer pink. Drain most of the fat, leaving about 2 tablespoons in the pot.
3. 3Stir in the diced tomatoes, tomato sauce, green chiles, beef bouillon cube, chili powder, Worcestershire sauce, ground cumin, paprika, cocoa powder, onion powder, garlic powder, and sugar. Bring to a simmer over medium heat, then reduce to low and cook uncovered for 45–50 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
4. 4Stir in the kidney beans and black beans, cooking over low heat for 2–3 minutes until warmed through.
5. 5Divide the chili evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature before sealing and refrigerating.
6. 6To serve, reheat a single container in a pot over medium heat for 5–7 minutes, stirring occasionally, until heated through to 165°F.
7. 7Top each serving with sour cream, shredded sharp cheddar, fresh green onions, and cilantro as desired.