Slow-Cooked Chili

Here’s a hearty chili made with ground beef and kidney beans, cooked for hours in a slow cooker.

Step: 1

Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.

Step: 2

Transfer ground beef to a slow cooker.

Step: 3

Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.

Step: 4

Place remaining green bell peppers and red bell peppers on top of mixture.

Step: 5

Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.

Step: 6

Stir chili and cook on Low setting for 6 more hours.

Step: 7

Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.

Per Serving: 333 calories; protein 23.2g; carbohydrates 21g; fat 17.7g; cholesterol 64.4mg; sodium 896.2mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.