Slow Cooker Chili

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  12 oz or 340g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ½ tsp or 3g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  ¼ cup or 59g

Directions

1. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and vegetables are tender, stirring occasionally. Drain any excess grease.
2. Transfer the browned beef mixture to a 4-6 quart slow cooker. Add the kidney beans, canned tomatoes, tomato paste, chili powder, cumin, and salt.
3. Cover and cook on low for 8-10 hours.
4. In a small bowl, whisk the cornstarch with 1/4 cup of water until smooth.
5. Stir the cornstarch mixture into the chili. Increase the heat to high and cook for 15-20 minutes, or until the chili has thickened to your liking.
6. Serve hot.

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