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Chili 2 pounds ground beef round 1 large yellow onion -- chopped 2 cloves garlic -- minced 1 tablespoon olive oil 1 large red bell pepper -- coarsely chopped 2 jalapeņo peppers -- minced 1/4 cup chili powder 2 teaspoons dried oregano -- crumbled 1 tablespoon ground cumin 2 cans {14 1/2 oz. each} whole tomatoes - un-drained and chopped 1 1/2 cups beef broth 1 can {15 1/2 oz.} pinto beans -- rinsed and drained
Spicy Topping |
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Chili: In a large skillet, brown beef, onion, and garlic in oil over medium-high heat, stirring constantly, about 5 minutes. Drain off excess oil.
Using a slotted spoon, transfer beef mixture to a slow cooker and combine with remaining ingredients except the Spicy Topping and cheese. Stir to mix well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Stir once during the last hour if cooking on High.
Topping: In a small bowl, combine ingredients for topping. Stir well to blend evenly. Refrigerate until ready to use. Return to room temperature before spooning a dollop onto each serving of chili. Sprinkle with Colby cheese and serve.
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