Crock Pot Chili!

It was a cold, dreary Saturday so I pulled out the crock pot yet again. I mixed and matched some crock pot chili recipes I found to come up with a rich, hearty (but healthy) chili! We had it for dinner last night and paired it with an inexpensive Bordeaux (Chateau Malbat 2005 Bordeaux - $10.00/bottle) which we purchased at a wine tasting at Grapes & Grain in Milwaukee. It was a great pairing! Below is the recipe - I used Laura's Lean Beef (all natural, 92% lean ground beef) from Super Target - I use this brand whenever a recipe calls for ground beef. Add some macaroni to your leftovers to change it up!

Crockpot Chili

2 tablespoons olive oil
3 garlic cloves, minced
1 cup chopped sweet yellow onion
1-2 jalapenos, seeds removed, diced
1 tablespoon chili powder
2 to 3 teaspoons ground cumin
2 lbs. lean ground beef
1 teaspoon dried leaf oregano
2 bay leaves
2 (14 oz) cans diced tomatoes in juice (note: I prefer fire roasted tomatoes)
1 tablespoon soy sauce
1 1/2 cups water
1 can (6 oz.) tomato paste
1 tablespoon red wine vinegar
1 can (16 ounces each) black beans, drained and rinsed
1 can (16 ounces each) garbanzo beans (or other favorite bean), drained and rinsed
grated cheese, sour cream, chopped parsley, diced avocado, green onion, or other garnishes

PREPARATION:
Heat the oil in a large, non-stick skillet and saute the onions, garlic and jalapeno. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the crockpot. Brown the beef in the same skillet, drain and add to crock pot.

Add all remaining ingredients except canned beans and garnishes to the crock pot, stir well.

Cook on low for 6-8 hours. Add beans 1 hour or so before serving. Serve with garnishes. (And I personally recommend Jiffy cornbread muffins on the side, as well!) :)

Note: If you prefer vegetarian chili, add two additional cans of beans in place of the beef.