Slow Cooker Chili

I really cannot take credit for the BEST CHILI I HAVE EVER EATEN (and I don't even really like chili...). The above pic was 98% Ben and maybe 2% me. I merely found the recipe. But Ben was the one who actually cut, diced, cooked this chili to perfection. 

I love this recipe because it uses the slow cooker! Which means less time in the kitchen stirring the pot and adjusting the stove heat. Instead, the slow cooker takes over. The slow cooker is a bit like a magician's hat- you put in a bunch of raw, unpolished ingredients, and a few hours later it delivers a sumptuous dinner! 

A little about the cookbook, The Best Slow & Easy Recipes- It's part of the Best Recipes series by Cook's Illustrated. While it has few pictures, it has wonderful exposes on the process of developing each recipe. The authors write about how they determined the best ingredients and the best way to cook each dish. I love reading and I love cooking, so it's a perfect match for me. Reading all about cooking- sounds like a perfect lazy afternoon :). 

Slow Cooker Chili (modified from Cook's Illustrated The Best Slow & Easy Recipes)

1 tbsp. vegetable oil

2 onions, diced

3 garlic cloves, minced

1/8 c. (=2 tbsp) chili powder

1/8 c. (=2 tbsp) tomato paste

1/2 tbsp ground cumin (we did not include this)

1/4 tsp. red pepper flakes

Salt

1 can (14 oz) diced tomatoes

1 can (14 oz) tomato puree (puree 1 can diced/whole tomatoes in blender)

1 can (15.5 oz) dark red kidney beans, drained and rinsed

1 1/2 tbsp. soy sauce 

1/2 tsp. dried oregano 

1/2 tbsp. brown sugar

1-2 tsp. minced chipotle chili in adobo sauce (we did not include this)

1 lbs. 85% lean ground beef

Black pepper

Limes, cut into wedges (optional)

Shredded Cheddar cheese

Directions:

1. Heat oil in nonstick skillet, then add onions, garlic, chili powder, tomato paste, cumin, pepper flakes, and 1/4 tsp. salt, stirring often until onions are slightly browned. Stir in diced tomatoes with their juices. 
2. Transfer mixture to slow cooker and stir in beans, tomato puree, soy sauce, oregano, sugar, and chipotle until evenly combined. Season the meat with salt and pepper and stir it into the slow cooker, breaking up large pieces. Cover and cook until meat is tender and chili is flavorful- 8 to 9 hours on low setting, 5 to 6 hours on high setting. 
3. Let the chili settle for 5 minutes, then remove fat/oil from surface with large spoon. Season with salt and pepper to taste. Serve with lime wedges and shredded cheese.