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Beef Chili for a Crowd

Beef Chili for a Crowd


Makes 8 servings

cooking spray
1 1/2  teaspoons good quality olive oil
1 340g onions, peeled and finely chopped
3 cloves garlic, peeled and minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 675g lean ground beef
1/4 cup chili powder
2 teaspoons oregano
2 teaspoons cumin
1/2 tablespoon paprika
1/2 red pepper, cored, seeded, chopped
1/2 green pepper, cored, seeded, chopped
1/2 yellow pepper, cored, seeded, chopped
1 can (400g) diced tomatoes, juices drained, separated
1 can (100g) tomato paste, salt-free
1 1/2  tablespoons red wine vinegar
2 cans (420-450g each) beans, drained, rinsed and drained again (i.e. black beans, pinto beans and/or red kidney beans)

Lightly coat the interior of the ceramic pot of the Cuisinart Slow Cooker with cooking spray.

Heat a Cuisinart 30cm nonstick skillet over medium-high heat and add 1/2 teaspoon olive oil sauté onions and garlic until soft. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in ceramic insert.

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 fragrant. Transfer meat mixture to Slow Cooker.

Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.  Cover and cook on Low setting for 6 hours using Timer function Slow Cooker will automatically switch to Warm.  One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.

Nutritional information per 1 cup serving: Calories 267 (20% from fat) – carb. 28g – pro. 26g – fat 6g – sat. fat 2g – chol. 49mg – sod. 330mg – calc. 90mg – fibre 7g

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