Slow Chili

Today's "adventure" is still in the making.  I wanted to make something easy, hearty and healthy that would last a couple of meals.  Given that it's Saturday, though, I didn't want to be a slave to the kitchen.  The woman who's apartment we're living in (we'll call her K) left us her slow cooker.  Also known as a crock pot.  K was very nice to leave us this, but I didn't realize how great of her it was until I started using it!

So, as you can probably tell from the title, I made Beef and Bean Chili.  The recipe is from the South Beach Diet Quick and Easy Cookbook.  I've made it before and it's delicious, but I didn't want to have to wait for stuff to simmer, then boil, then put this in and that...bla bla bla.  So I browned the meat and just shoved it all in the slow cooker.  We'll see what the results are tomorrow!

Here is the recipe (trust me, it's SO GOOD!)


1 tbsp extra-virgin olive oil
1 pound lean ground beef
2 1/2 tsp chili powder, divided
1 tsp ground cumin
1 small onion, thinly sliced
2 garlic cloves 
1 (28 oz) can diced tomatoes 
1 (15 oz) can kidney beans, rinsed and drained 
Salt and freshly ground black pepper


Heat oil in a large heavy-bottomed saucepan over medium-high heat.  Add beef, 1 tsp of the chili powder, and cumin; sauté until browned, about 5 minutes.  Using a slotted spoon, transfer beef to a plate.


Add onion, garlic and remaining chili powder to the same saucepan; cook over medium heat, stirring occasionally, until softened, about 3 minutes.  Add tomatoes with juice and beans; cover and simmer 10 minutes, stirring occasionally.


Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thickens slightly. Season to taste with salt and pepper.  Serve hot.

Like I said, I kinda did my own thing.  I browned the meat in a frying pan and then put it in the crock pot.  Then I threw in all the other ingredients and set it to low.  We'll see what we have in the morning.  Something tells me it's gonna be mmmmmmmgoood!

Until the next adventure!