Recipe of the Week: Homemade Crockpot Chili

In lieu of all the snow that has captured most of the country, everyone is trying to stay warm,cozy and safe!

Ingredients

• 3 tablespoons vegetable oil
• 2 medium yellow onions, medium dice
• 1 medium red bell pepper, medium dice
• 6 medium garlic cloves, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 pounds lean ground beef , turkey,or Chili Meat ( I used Chili Meat, but either one is great)
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 (28-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. 
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 8 hours on low or 6 hours on high.
4. Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.
5. 

Optionals

• Shredded cheddar cheese
• Thinly sliced scallions
• Sour cream