Slow Cooker Chili

INGREDIENTS:

3 tablespoons vegetable oil

2 small yellow onions, pureed

dash of cayenne pepper

6 medium garlic cloves, finely chopped

1/4 cup chili powder

1 tablespoon ground cumin

2 1/2 pounds 80% lean ground beef

1 1/2 teaspoons salt

1 (28-ounce) can diced tomatoes

1 (14-ounce) can tomato sauce

2 (15-ounce) cans kidney beans, drained and rinsed

1 (4.5 ounce) can chopped green chiles, drained

FOR SERVING:

Shredded cheddar cheese

Thinly sliced scallions

Sour cream

REQUIRED HARDWARE: Crockpot, can opener, frying pan, spatula or large wooden spoon for cooking and stirring, ladle for serving, all-purpose cutting knife, strainer, measuring cups, measuring spoons, food processor, cutting board.

INSTRUCTIONS:

1. Heat oil in a large frying pan over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened, about 8 minutes.

2. Add the garlic, chili powder, dash of cayenne pepper, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 6-8 hours on LOW.

4. Stir in the green chiles. Serve with the cheese, scallions, and sour cream.