Waring Pro WSC650 - Manual (Page 16)

16
Beef Chili for a Crowd
Makes 8 servings
cooking spray
1½ teaspoons good quality olive oil divided
¾ pound onions, peeled and finely chopped
3 garlic cloves, peeled and minced
1 teaspoon kosher salt divided
½ teaspoon freshly ground pepper divided
1½ pounds lean ground beef
¼ cup chili powder
2 teaspoons oregano
2 teaspoons cumin
½ tablespoon paprika
½ red pepper, cored, seeded, chopped
½ green pepper, cored, seeded, chopped
½ yellow pepper, cored, seeded, chopped
1 can (14 ounces) diced tomatoes, juices drained, separated
1 can (3 ounces) tomato paste, salt-free
1½ tablespoons red wine vinegar
2 cans (15–16 ounces 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 Waring™ Slow Cooker
with cooking spray. heat a nonstick skillet over medium-high heat and
add ½ teaspoon olive oil; sauté onions and garlic until soft. Season with
¼ teaspoon salt and ¼ teaspoon pepper. Place in ceramic pot.
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, and the 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 turn power
selector to high. Set time to 8 to 10 hours and turn to low; slow cooker
will automatically switch to warm when cooking time has elapsed. One
hour before serving, turn heat to high. Stir in beans and slow cook until
heated through.