I found this recipe online, but made a few tweaks, which are reflected in the recipe below:
1. Never drain and rinse your kidney beans before adding them to your chili, it takes away the flavor. Plus, you’ll need the added moisture in your slow cooker as chili cooks.
2. I pureed the onion, and cooked the beef until most of it was brown, leaving a little pink for the crock pot to cook off.
- 3 tablespoons vegetable oil
- 2 small yellow onions, pureed
- dash of cayenne pepper
- 6 medium garlic cloves, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 1/2 pounds 80% lean ground beef
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (4.5 ounce) can chopped green chiles, drained
- Shredded cheddar cheese
- Thinly sliced scallions
- Sour cream
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, chili powder, dash of cayenne pepper, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
- Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
- Stir in the green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.